Author Notes
The amount of chipotle used can be varied, depending upon the tastes of the chef and expected consumers. —Judith Rae
Ingredients
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2
medium butternut squash
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2
canned chipotle chilies in adobo sauce
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3 tablespoons
butter, softened
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Salt and pepper to taste
Directions
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Peel the butternut squash, halve, then remove the seeds.
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Cut the squash into 1-inch cubes.
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Steam squash until soft, about 10 minutes.
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Mince chilies with some of the adobo sauce, and mash into a paste.
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Scoop squash into mixing bowl and beat with chili paste, butter, salt, and pepper until smooth.
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Put into buttered 2-quart baking dish and bake uncovered at 350 degrees F until hot, about 20 minutes. (Note this can be prepared a day ahead, covered, and refrigerated. Bring to room temperature before reheating.)
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