Butternut Squash Ancho Chili Puree
Ingredients| 1 each ancho chili 1 medium butternut squash, peeled - & cubed 1/4 tsp cumin 1 tbsp salt 1 pinch cayenne |
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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
Servings:
4
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