Ancho Chili Butternut Squash Purée

Ancho Chili Butternut Squash Purée Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Ancho Chili Butternut Squash Purée is a vibrant and flavorful dish that combines the sweet, nutty taste of butternut squash with the smoky depth of ancho chili. This purée is not only a feast for the eyes with its rich, golden color but also a delight to the palate with its complex flavors. Perfect as a side dish or a base for other recipes, this purée is sure to elevate any meal.

History

The use of butternut squash and chili peppers in cooking dates back centuries, with both ingredients being staples in various cuisines around the world. The combination of these two, particularly in a purée, is a more modern culinary innovation that showcases the fusion of traditional flavors in contemporary cooking. This recipe, with its roots in both Mexican and American cuisines, reflects the growing trend of blending ingredients and techniques from different cultures to create new and exciting dishes.

Ingredients

1 large ancho chili
1 medium butternut squash, peeled and cubed
0.25 tsp cumin
1 tbsp salt
1 pinch cayenne

How to prepare

Place the ancho chili in a small saucepan and cover it with water. Bring the water to a boil.
Reduce the heat and let the chili simmer for 10 minutes. Then, remove the chili from the liquid.
Once the chili is cool enough to handle, remove the stem and split it open. Scrape out the seeds.
Meanwhile, put the squash in a saucepan and cover it with water. Bring the water to a boil over medium heat.
Reduce the heat and let the squash simmer for 10 minutes. Then, drain it well and transfer it to a food processor.
Add the chili and cumin to the food processor. Process the mixture until smooth, stopping to scrape down the sides of the bowl.
Season the mixture with salt and cayenne.
Divide the mixture among 4 plates and serve immediately.

Variations

For a creamier texture, add a splash of coconut milk or cream. For a vegan version, ensure all added ingredients are plant-based. To vary the flavor, try adding roasted garlic or ginger for an extra kick.

Cooking Tips & Tricks

To ensure a smooth and creamy purée, make sure the butternut squash is fully cooked and tender before blending. Using a high-powered food processor or blender can also make a significant difference in achieving the perfect texture. Additionally, for those who prefer a spicier kick, consider leaving some of the ancho chili seeds in the mix.

Serving Suggestions

This purée can be served as a side dish with grilled or roasted meats, as a base for vegetarian bowls, or as a spread on toast for a hearty snack.

Cooking Techniques

Roasting the butternut squash instead of boiling can enhance its natural sweetness and add a depth of flavor to the purée. Additionally, soaking the ancho chili in hot water for longer can soften it further, making it easier to blend.

Ingredient Substitutions

If ancho chili is not available, other dried chilies like guajillo or pasilla can be used as substitutes. Similarly, sweet potatoes can replace butternut squash for a different yet equally delicious version of the purée.

Make Ahead Tips

This purée can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to a month. Simply reheat on the stove or in the microwave when ready to serve.

Presentation Ideas

Serve the purée in a shallow bowl, garnished with a sprinkle of cumin or chili powder, and a few cilantro leaves for a touch of color and freshness.

Pairing Recommendations

This purée pairs beautifully with grilled chicken, fish, or pork. It also complements spicy dishes, providing a sweet and smoky balance to the heat.

Storage and Reheating Instructions

Store the purée in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stove or in the microwave, adding a little water if necessary to adjust the consistency.

Nutrition Information

Calories per serving

Each serving of this delicious purée contains approximately 90 calories, making it a light yet satisfying addition to any meal.

Carbohydrates

A serving of Ancho Chili Butternut Squash Purée is a good source of carbohydrates, with the butternut squash providing the bulk of it. Carbohydrates are essential for energy, and this dish offers a healthy balance, with approximately 20 grams of carbohydrates per serving.

Fats

This purée is low in fats, making it an excellent choice for those monitoring their fat intake. The natural fats present are primarily from the butternut squash, with a total fat content of less than 1 gram per serving.

Proteins

While not a high-protein dish, the Ancho Chili Butternut Squash Purée does provide a small amount of protein, around 2 grams per serving. For a more protein-rich meal, consider pairing it with a lean protein source.

Vitamins and minerals

Butternut squash is a powerhouse of vitamins and minerals, particularly Vitamin A, Vitamin C, potassium, and magnesium. This purée is an excellent way to boost your intake of these essential nutrients, contributing to overall health and well-being.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for individuals with dietary restrictions.

Summary

Overall, the Ancho Chili Butternut Squash Purée is a nutritious and flavorful dish that offers a good balance of carbohydrates, is low in fats, provides essential vitamins and minerals, and is low in calories.

Summary

Ancho Chili Butternut Squash Purée is a versatile and nutritious dish that combines the sweet flavors of butternut squash with the smoky depth of ancho chili. Perfect as a side dish or a base for other creations, it's a delightful addition to any meal. With its rich nutritional profile and low calorie count, it's a healthy choice that doesn't sacrifice flavor. Whether you're looking to impress guests or simply enjoy a delicious and wholesome meal, this purée is sure to satisfy.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Ancho Chili Butternut Squash Purée. It was a crisp autumn day, the kind of day that makes you want to cozy up in the kitchen and whip up something warm and comforting. I had just come back from the farmer's market with a beautiful butternut squash and some fresh ancho chilies, not really sure what I was going to make with them.

As I unpacked my ingredients, I found myself drawn to the idea of combining the earthy sweetness of the butternut squash with the smoky heat of the ancho chilies. I had never made a purée quite like this before, but I was excited to give it a try.

I pulled out my trusty old recipe book, filled with handwritten notes and splattered pages from years of use. I started flipping through the pages, searching for inspiration. That's when I stumbled upon a faded, stained recipe card tucked between the pages. It was written in my grandmother's elegant cursive handwriting, a recipe she must have picked up during her travels in Mexico many years ago.

I couldn't believe my luck. This recipe for Ancho Chili Butternut Squash Purée was exactly what I had been looking for. I could almost picture my grandmother in a bustling market, chatting with the locals and learning their secrets for creating delicious, soul-warming dishes.

I set to work, following the recipe to a tee. I roasted the butternut squash until it was tender and caramelized, then I sautéed the ancho chilies in a hot pan until they were fragrant and smoky. I blended everything together with a splash of cream and a pinch of salt, creating a velvety smooth purée that was bursting with flavor.

As I took my first taste, I was transported back in time. The rich, spicy aroma of the ancho chilies mingled with the sweet, nutty flavor of the butternut squash, creating a symphony of taste that danced on my tongue. It was like a warm hug from my grandmother, a reminder of the love and care she poured into every meal she made.

I couldn't wait to share this recipe with my family and friends. I knew they would love it as much as I did, and that it would become a staple in our fall meal rotation. I could already imagine the cozy nights spent gathered around the table, savoring spoonfuls of this delicious purée and reminiscing about the past.

As I finished the last bite of my Ancho Chili Butternut Squash Purée, I felt a sense of gratitude for my grandmother and all the recipes she had passed down to me. Each one was a treasure, a connection to my past and a reminder of the power of food to bring people together.

I knew that this recipe would be one that I would cherish for years to come, a reminder of the love and joy that cooking can bring. And I knew that every time I made it, I would feel my grandmother's presence in the kitchen, guiding me with her wisdom and her spirit.