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Add a photoServings: 4
Ingredients
- 1 x Dry Ancho chile
- 1 med -size Butternut squash, peeled and cut into 1/2-inch cubes
- 1/4 tsp Grnd cumin
- 1 tsp Salt, plus more to taste
- 1 pch (scant) Cayenne (optional)
Directions
- Place the ancho chile in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer till chile is soft, about 10 min. Remove the chile from the liquid. When cold sufficient 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 till squash is tender, about 10 min. Drain well and place the squash in a food processor. Add in the chile and the cumin and process till smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if you like. Divide among 4 plates and serve immediately.
- Yield: Four servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 582mg | 24% |
| Potassium 2mg | 0% |
| Total Carbs 0.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.02g | 0% |
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