Butternut Squash and Ancho Chile Puree
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 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) |
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