Ancho Chili Butternut Squash Purée

==Description==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huey Estate in Richardson, Texas in 1988.
* Contributed by Catsrecipes Y-Group
==Ingredients==
* 1 large ancho chili
* 1 medium butternut squash peeled and cubed
* ¼ teaspoon cumin
* 1 tablespoon salt
* 1 pinch cayenne
==Directions==
# Put ancho chili in small saucepan and cover with water then bring to a boil.
# Reduce heat and simmer for 10 minutes then remove chili from liquid.
# When cool enough to handle stem chili and split open and scrape out the seeds.
# Meanwhile put squash in a saucepan and cover with water then bring to boil over medium heat.
# Reduce heat and simmer 10 minutes then drain well and transfer to food processor.
# Add chili and cumin then process until smooth stopping to scrape down the sides of the bowl.
# Season with salt and cayenne.
# Divide among 4 plates and serve immediately.
Category:Cathy's Recipes
Category:Ancho chile Recipes
Category:Butternut squash Recipes