Butternut squash and ancho chile puree
Squash Purees Chiles Vegetables
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39251. Report a problem with this recipe.
Title: Butternut squash and ancho chile puree
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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