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.
Notes
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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By joreli
on April 25, 2011
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I prepared this recipe exactly as the directions state and it's wonderful. If the kids are eating it I cut the chipotle chile pepper and the cumin in half otherwise it's too spicy for them. Make sure you don't skip any of the ingredient because the squash, tomatoes, and avacado cool off the spicy beef creating the perfect balance.
By Brinestone
on March 11, 2011
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I have now made this about eight times, and each time we love it. My grandparents are requesting it for the third time in three visits.
That said, I have not yet tried it with the squash boats. I have served it over rice, which was fine. Over time I've transitioned to serving it burrito-style with seasoned rice, black beans, and all the toppings: lettuce, tomato, cheese, sour cream, salsa, avocado, etc. It stands up extremely well like this too, so for those of you who want to try it a little different way, I highly recommend it. I'd like to give the squash a try sometime as well.
I've transitioned to cooking it in the crock pot for simplicity's sake, but the oven works too. I also tend to buy a cheap roast and chop it into chunks rather than buying stew meat to save money, since I'm on a tight budget.
By PRichey
on November 03, 2010
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The flavors of this dish are incredible! The tomato/meat mixture really compliment the squash, and the cilantro, fresh tomatoes, and avocado add brightnes and dimension. I have made it multiple times and always love it! My one tip is to roast the squash without water - I think it tends to get waterlogged, and makes the squash watery.
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