Nuevo Chipotle Beef In Butternut Squash Boats
Total Recipe Time: 2 to 2-3/4 hours
Makes 4 servings
Ingredients1-1/2 pounds beef Stew Meat1/3 cup water1/4 cup tomato paste2 tablespoons brown sugar2 tablespoons balsamic vinegar2 teaspoons ground chipotle chile pepper1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon ground black pepper1 medium butternut squash (about 3 pounds)1-1/2 cups water1 medium tomato, chopped1 small ripe avocado, cut into cubes (optional)1/4 cup chopped fresh cilantro
- 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.
- 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.
- 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.
Cook'sTipOne tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.
Cook's Tip: Chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1-3/4 to 2-1/4 hours or until beef is fork-tender.
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.
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.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.