Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large ancho chili
- 1 medium butternut squash peeled and cubed
- ¼ teaspoon cumin
- 1 tablespoon salt
- 1 pinch cayenne
Directions
Put ancho chili in small saucepan and cover with water then bring to a boil.
Reduce heat and simmer for 10 minutes then remove chili from liquid.
When cool enough to handle stem chili and split open and scrape out the seeds.
Meanwhile put squash in a saucepan and cover with water then bring to boil over medium heat.
Reduce heat and simmer 10 minutes then drain well and transfer to food processor.
Add chili and cumin then process until smooth stopping to scrape down the sides of the bowl.
Season with salt and cayenne.
Divide among 4 plates and serve immediately.
Category:Cathy's Recipes