** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a surprising way to spice up a butternut squash side dish. Pair this with grilled fish, black bean burritos, or flank steak for a warming autumn treat.
1. Put the ancho chili in a small saucepan and cover with water.
2. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 minutes.
3. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds.
4. Meanwhile, put the squash in a saucepan and cover with water.
5. Bring to a boil over medium-high heat. Reduce heat and simmer until the squash is tender, about 10 minutes.
6. Drain well and transfer to a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl.
7. Season with salt and cayenne. Divide among 4 plates and serve immediately.
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Dietary Notes:
This recipe is low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 248% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Hot Pepper allergies.
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