Butternut Squash And Ancho Chili Puree

* Exported from MasterCook *

BUTTERNUT SQUASH AND ANCHO CHILI PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Ancho chili
1 md Butternut squash, peeled
-- & cubed
1/4 ts Cumin
1 tb Salt
1 pn Cayenne

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.

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. Divide among 4 plates and serve
immediately.

From "A Well Seasoned Appetite" Posted by Dan Klepach



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