Nuevo Chipotle Beef in Butternut Squash Boats
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 2 1/4 Hrs. Cook Time| Ingredients |
|---|
| 1-1/2 lb. beef for stew |
| 1/3 c. water |
| 1/4 c. tomato paste |
| 2 Tbsp. brown sugar |
| 2 Tbsp. balsamic vinegar |
| 2 tsp. ground chipotle chile pepper |
| 1 tsp. ground cumin |
| 1/2 tsp. salt |
| 1/2 tsp. ground pepper |
| 1 medium butternut squash (about 3 lbs.) |
| 1-1/2 c. water |
| 1 medium tomato, chopped |
| 1 small ripe avocado, cut into cubes (optional) |
| 1/4 c. chopped fresh cilantro |
Directions:
1. Preheat oven to 325°F. Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325°F oven 1-3/4 to 2-1/4 hrs. or until beef is fork-tender.
2. Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9 in. glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 hrs. or until fork-tender.
3. Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.
* This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
* Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
* Recipe Courtesy of The Beef Checkoff.
Nutrition:
Calories: 355; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 73mg; Total Carbs: 44g; Fiber: 9g; Protein: 29g; Sodium: 528mg;