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

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
4 servings
Level:
Easy

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 freshly chopped cilantro leaves
Directions
  • Preheat oven to 325 degrees F.

  • 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.

  • 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.

  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

Cook's Tip: The 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.


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    Beef and Butternut Squash Stew

    Recipe courtesy of Giada De Laurentiis