Butternut Squash And Ancho Chili Puree Recipes

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Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

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Web Directions Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of... Add the butternut squash and cook, stirring ...

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Difficulty Easy

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Web Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds. Meanwhile, put the squash in a saucepan and cover with water. Bring
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Web Place the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 minutes. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open and scrape out the seeds. Meanwhile, place the squash in a saucepan and cover with water.
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Web BUTTERNUT SQUASH AND ANCHO CHILI PUREE . Yield: 4 servings 1 ea Ancho chili 1 med Butternut squash, peeled & cubed 1/4 tsp Cumin 1 tbsp Salt 1 pinch Cayenne Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins. Remove the chili from the liquid.
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