Butternut Squash And Ancho Chile Puree

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This pureed butternut squash recipe can be used as a side dish or a vegetarian entree. Dried ancho chiles are pureed, mixed with cumin and added to boiled squash.
Recipe By: A Well Seasoned Appetite
  • PrepN/A |
  • TotalN/A |
  • Serves4

Ingredients

    • 1 each ancho chile
    • 1 medium butternut squash, peeled& cubed
    • 1/4 teaspoon cumin
    • 1 teaspoon salt
    • 1 pinch cayenne

Instructions

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.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource