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