Title: Butternut squash and ancho chile puree
 Categories: Vegetable
      Yield: 4 Servings
 
      1    Dried Ancho chile
      1    Medium-size Butternut
           -squash; peeled and cut
           -into 1/2-inch cubes
    1/4 ts Ground cumin
      1 ts Salt; plus more to taste
      1 pn (scant) Cayenne (optional)
 
  Alan J. DeWeerd 
  
  From the New York Times Magazine for December 5, 1993.
  
  Place the ancho chile in a small saucepan and cover with water.
  Bring to a boil.  Reduce heat and simmer until chile is soft, about
  10 minutes. Remove the chile from the liquid.  When cool enough to
  handle, stem the chile, split i t open, and scrape out the seeds.
  
  Meanwhile, place the squash in a saucepan and cover with water.
  Bring to a boil over medium-high heat.  Reduce heat and simmer until
  squash is tender, about 10 minutes.  Drain well and place the squash
  in a food processor. Add the chile and the cumin and process until
  smooth, stopping to scrape down the sides of the bowl. Season with
  the salt and cayenne, if desired. Divide among 4 plates and serve
  immediately. Yield: Four servings.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe