Date: Tue, 14 Dec 93 12:50:46 EST
From: Je ne regrette rien (LOOMER@ECSUC.CTSTATEU.EDU)
From the New York Times Magazine for December 5, 1993.
1 dried ancho chili
1 medium-size butternut squash, peeled and cut
into 1/2-inch cubes
1/4 tsp. ground cumin
1 tsp. salt, plus more to taste
Scant pinch cayenne (optional)
1. 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 i
open, and scrape out the seeds.
2. Meanwhile, place the squash in a saucepan and cover with water. Bring to a
boil over medium-high heat. Reduce heat and simmer until squash is tender,
about 10 minutes. Drain well and place the squash in a food processor. Add
the chili and the cumin and process until smooth, stopping to scrape down the
sides of the bowl. Season with the salt and cayenne, if desired. Divide among
4 plates and serve immediately.
Yield: Four servings.