*  Exported from  MasterCook  *
 
                   BUTTERNUT SQUASH AND ANCHO CHILI PUREE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   From “A Well Seasoned Appetite” Posted by Dan Klepach
  
 
 
                    - - - - - - - - - - - - - - - - - - 
 

Plain Text Version of This Recipe for Printing or Saving