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Nuevo Chipotle Beef in Butternut Squash Boats |
Ingredients:1 1⁄2 lbs. beef for stew 1⁄3 cup water 1⁄4 cup 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 black pepper 1 medium butternut squash (about 3 lbs.) 1 1⁄2 cups water 1 medium tomato, chopped 1 small, ripe avocado, cut into cubes (optional) 1⁄4 cup 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 oven 13⁄4 to 21⁄4 hours or until beef is fork-tender. 2. Meanwhile, cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13x9-inch glass baking dish, overlapping if necessary. Add water. Bake in oven 1 to 11⁄4 hours 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.
Makes 4 servings. Total preparation and cook time: 2 to 2 3⁄4 hours |
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