Recipe - Butternut Squash And Ancho Chile Puree

1 Dried Ancho chile
1 Mediumsize Butternut
squash; peeled and cut
into 1/2inch cubes
One fourth teaspoon Ground cumin
1 teaspoon Salt; plus more to taste
1 pn (scant) Cayenne (optional)

Alan J. DeWeerd deweerd@wisnuf.physics.wisc.edu

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 mediumhigh 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.