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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Lola Hildon
[email protected]This puree sounds like the perfect comfort food for a cold fall day.
Ahsan Hussain
[email protected]I'm always looking for new ways to use butternut squash, and this puree sounds delicious. I'll definitely be trying it soon.
Abigail Duhaney
[email protected]I can't wait to try this puree. It sounds like the perfect fall dish.
miria
[email protected]This puree is the perfect addition to any Thanksgiving or Christmas dinner. It's a delicious and festive dish that everyone will love.
Siphesihle Siphe
[email protected]I'm not a great cook, but this puree was so easy to make. I followed the recipe exactly, and it turned out perfectly.
Faridah Nansimbi
[email protected]This puree is a great way to get your kids to eat their vegetables. My kids love the sweet flavor, and they don't even realize they're eating squash.
Khaled elhirche
[email protected]I love the vibrant orange color of this puree. It's so festive and perfect for fall.
Cody Spears
[email protected]This puree is so versatile. I've used it as a dip, a spread, and even a soup. It's always delicious.
Kabelo Ntshabelle
[email protected]I'm not usually a fan of butternut squash, but this puree changed my mind. The ancho chili added a really nice smoky flavor that balanced out the sweetness of the squash.
Tasil1912
[email protected]This puree is the perfect fall dish. It's warm, comforting, and has a beautiful orange color. I love serving it with roasted chicken or pork.
Stevin Dirk
[email protected]I made this puree for a party last weekend, and it was a huge hit. Everyone loved the unique flavor combination, and I even had a few people ask me for the recipe.
Dinesh Gupta
[email protected]The puree was incredibly easy to make, and it came together in just a few minutes. I love that it's a great way to use up leftover butternut squash, and it's also a delicious and healthy snack.
scebi Mbatha
[email protected]This butternut squash and ancho chili puree was an absolute delight. The flavors were so rich and complex, with a perfect balance of sweet, savory, and a hint of heat. It was the star of my Thanksgiving dinner, and my guests raved about it.