Butternut squash and ancho chili puree

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Recipe by: sonila

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Ancho Chili 1 tb Kosher Salt -- plus more to
1 md Butternut Squash, Peeled -- Taste
Cut in 1/2" cubes pn Cayenne -- optional
1/4 ts Ground Cumin

1. Put the ancho chili in a small saucepan and cover with water.
Bring to a boil. Reduce heat and simmer until chili is soft, about 10
mins. Remove the chili from the liquid. When cool enough to handle,
stem the chili, split it open, and scrape out the seeds. 2.
Meanwhile, put the squash in a saucepan and cover with water. Bring
to a boil over medium-high heat. Reduce heat and simmer until the
squash is tender, about 10 mins. Drain well and transfer to a food
processor. Add the chili and the cumin and process until smooth,
stopping to scrape down the sides of the bowl. Season with salt and
cayenne, if desired. Divide among 4 plates and serve immediately.
Serves 4 as a side dish.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X

From: Dan Klepach Date: 10-09-95 (22:34) (159)
Fido: Cooking