BUTTERNUT-SQUASH-AND-ANCHO-CHILI PUREE
Provided by Molly O'Neill
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place 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 minutes. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it 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 chili 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.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 301 milligrams, Sugar 3 grams
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Sharoz Khan
[email protected]This recipe is a fail. The puree was bland and watery.
Shakeel Christian
[email protected]This puree is a bit too spicy for my taste, but it's still very good. I think I'll try making it again with less chili next time.
Sneaker Cruz
[email protected]I'm not a big fan of squash, but this puree was surprisingly good. The sweetness of the squash is balanced out by the spiciness of the chili, and the texture is very smooth.
Shonni Watkins
[email protected]This dish is a great way to use up leftover butternut squash. I had some roasted squash in my fridge, and I decided to try this recipe. I'm so glad I did! The puree is delicious and easy to make.
Shonair Heard
[email protected]I followed the recipe exactly, and the puree turned out perfectly. It's smooth and creamy, with just the right amount of heat from the ancho chili.
Molla Shakil
[email protected]This butternut squash and ancho chili puree is a delightful combination of sweet and spicy flavors. I made it as a side dish for roasted chicken, and it was a hit with my family. The puree is also very versatile - I can imagine it being used as a sou