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
Archive, http://www.erols.com/hosey.