Butternut Squash And Ancho Chili Puree
Ingredients
1 each ancho chili
1 medium butternut squash, peeled and cubed
1/4 tsp. cumin
1 Tbsp. salt
1 pinch cayenne
Cooking Instructions
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 minutes. 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 minutes. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)