Nuevo Chipotle Beef in Butternut Squash Boats
2 to 2-3/4 hours
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| Ingredients: | ||
| 1-1/2 | pounds beef for stew | |
| 1/3 | cup water | |
| 1/4 | cup tomato paste | |
| 2 | tablespoons brown sugar | |
| 2 | tablespoons balsamic vinegar | |
| 2 | teaspoons ground chipotle chile pepper | |
| 1 | teaspoon ground cumin | |
| 1/2 | teaspoon salt | |
| 1/2 | teaspoon ground black pepper | |
| 1 | medium butternut squash (about 3 pounds) | |
| 1-1/2 | cups water | |
| 1 | medium tomato, chopped | |
| 1 | small ripe avocado, cut into cubes (optional) | |
| 1/4 | cup chopped fresh cilantro | |
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| Instructions: | ||
| 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 hours or until beef is fork-tender. | |
| 2. | Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9-inch glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 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. | |
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| Makes 4 servings | ||
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| Nutrition information per serving: 355 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 73 mg cholesterol; 528 mg sodium; 44 g carbohydrate; 9.7 g fiber; 29 g protein; 7.0 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 20.5 mcg selenium; 6.3 mg zinc. | ||
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