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Nuevo Chipotle Beef in Butternut Squash Boats (Nuevo Latino Beef Dishes)

  • 4servings
  • 140minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, B12, D
MineralsZinc, Copper, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef for stew

  2. 1/3 cup water

  3. 1/4 cup tomato paste

  4. 2 tablespoons brown sugar

  5. 2 tablespoons balsamic vinegar

  6. 2 teaspoons ground chipotle chile pepper

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon ground black pepper

  10. 1 medium butternut squash , about 3 pounds

  11. 1 1/2 cups water

  12. 1 medium tomato, chopped

  13. 1 small ripe avocado, cut into cubes, optional

  14. 1/4 cup freshly chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F.

  2. Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.

  3. Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish , overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.

  4. 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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