Ancho Chili Butternut Squash Purée

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huey Estate in Richardson, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 large ancho chili
 * 1 medium butternut squash peeled and cubed
 * ¼ teaspoon cumin
 * 1 tablespoon salt
 * 1 pinch cayenne

Directions

 * 1) Put ancho chili in small saucepan and cover with water then bring to a boil.
 * 2) Reduce heat and simmer for 10 minutes then remove chili from liquid.
 * 3) When cool enough to handle stem chili and split open and scrape out the seeds.
 * 4) Meanwhile put squash in a saucepan and cover with water then bring to boil over medium heat.
 * 5) Reduce heat and simmer 10 minutes then drain well and transfer to food processor.
 * 6) Add chili and cumin then process until smooth stopping to scrape down the sides of the bowl.
 * 7) Season with salt and cayenne.
 * 8) Divide among 4 plates and serve immediately.