Butternut Squash & Ancho Chili Puree Recipe

Butternut Squash & Ancho Chili Puree Recipe

Ingredients:

1 pc chili (ancho)
1 medium-sized squash (butternut); diced
1/4 tsp cumin (ground)
1 Tbsp of table salt
1 dash cayenne

Instructions:

Boil chili (ancho) in saucepan for ten minutes until it becomes tender. Take it out and let it cool. Cut off the stem, cut open then scrape off seeds.

Put squash on a medium-sized saucepan with some water in it. Let it boil on medium heat. Lower the temperature and let it simmer for ten minutes or until squash becomes tender.

Drain it and put it on a blender or processor, adding in chili then cumin. Process it until you reach a smooth texture. Season it with a dash of salt a pinch of cayenne to taste.

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