1-1/2 lb. beef for stew 1/3 c. water 1/4 c. 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 pepper 1 medium butternut squash (about 3 lbs.) 1-1/2 c. water 1 medium tomato, chopped 1 small ripe avocado, cut into cubes (optional) 1/4 c. chopped fresh cilantro
What to do:
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 hrs. or until beef is fork-tender. 2. Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9 in. glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 hrs. 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.
* This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
* 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.
