Smoky Ancho Squash Puree

Tonight I present the third and last element to the restaurant quality meal that I promised you that has less than 17 grams of net carbohydrates in the entire meal. This vegetable dish is the perfect accompaniment to the Blackened Colorado River Salmon and the Cheddar and Jalapeno Light Corn Muffins. All of these dishes are simple to prepare and elegant enough for any company you may be expecting or perfect for a lovely family dinner that everyone can enjoy together. My Smoky Ancho Squash Puree uses my special technique of combining lower carb vegetables with the higher carb, starchy ones. It retains the wonderful flavor of the butternut squash and gives it depth of flavor with ancho chili and liquid smoke. A must with this meal and again so simple to prepare. I hope you enjoy.

Smoky Ancho Squash Puree

Ingredients:

2 cups butternut squash, cubed

1 cup carrots, sliced

2 cups cauliflower, cut into pieces

2 Tbsp. unsalted butter

1/2 cup heavy cream

1 tsp. ancho chili powder

1 ancho chile, hydrated with seeds and stem removed (reserve water)

2 tsp. liquid hickory smoke

Preheat oven to 400'

Cut all of the vegetables about the same size. Lightly coat a sheet pan with vegetable spray and toss the vegetables together. Season with salt and pepper if desired. Lightly coat the vegetables with the spray. Roast for about 25 minutes or until the vegetables are tender and caramelized.

While the vegetables are roasting place a dried ancho chile into a small pot and cover with water. Bring to a slow boil on high heat, reduce heat and simmer until the chile is soft. Remove chile and cool. When cool enough to handle, split it open to remove the seeds and stem. Rough chop the chile and set aside. Reserve the cooking water for the next step.

Transfer the vegetables to the bowl of food processor. Add the rest of the ingredients. Pulse to puree until smooth, adding the reserved ancho water by the tablespoon as needed until desired consistency.

Nutrition Facts

6 - 1/2 Cup Servings

Amount Per Serving

Calories 164.1

Total Fat 11.9 g

Saturated Fat 7.0 g

Polyunsaturated Fat 0.8 g

Monounsaturated Fat 3.3 g

Cholesterol 37.5 mg

Sodium 42.5 mg

Potassium 524.4 g

Total Carbohydrate 14.6 g

Dietary Fiber 4.8 g

Sugars 1.0 g

Protein 2.6 g