Butternut-Squash-and-Ancho-Chili Puree

• 1 dried ancho chili
• 1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
• 1/4 teaspoon ground cumin
• 1 teaspoon salt, plus more to taste
• Scant pinch cayenne (optional)

1. Place the ancho chili in a small saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat and simmer until chili is soft, about 10 minutes.
4. Remove the chili from the liquid.
5. When cool enough to handle, stem the chili, split it open and scrape out the seeds.
6. Meanwhile, place the squash in a saucepan and cover with water.
7. Bring to a boil over medium-high heat.
8. Reduce heat and simmer until squash is tender, about 10 minutes.
9. Drain well and place the squash in a food processor.
10. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl.
11. Season with the salt and cayenne, if desired.
12. Divide among 4 plates and serve immediately.

ancho chili, butternut squash, ground cumin, salt, cayenne

Taken from cooking.nytimes.com/recipes/1328 (may not work)