Butternut Squash And Ancho Chili Puree

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Butternut Squash And Ancho Chili Puree

 

1 ancho chili

1 medium butternut squash, peeled, cubed

1/4 tsp. cumin

1 tbsp. salt

pinch 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 minutes.

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 minutes. 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. Serves 4.

 

 

 

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