Title: Butternut squash & ancho chili puree
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
      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.