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

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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.

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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.

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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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This is an amazing dish! I read the other reviews & doubled the amount of water in mine on the stovetop-it came out perfect. I cubed the butternut squash instead of just quartering it. This made leftovers the next day for lunch a snap. I will definitely be making this again & again. It's got a kick to it, but the butternut squash & the cool avocado balance it perfectly. It's also an incredibly easy recipe to make, with most of the stuff on hand in my pantry. I can understand why this recipe won the competition! It is GOOD!

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As many stated before, the recipe by itself is too dry. I added beef stock (didn't want to add more water and dilute the taste to the pot to bring up the level of liquid 1/2 way up the side of the beef. I'll add even more next time. But absolutely delicious and ridiculously easy. It makes a really pretty presentation at the end, too, with the vibrant colors of the squash, beef, tomato, and avocado.

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Absolutely delicious! Because some of the reviews stated that it got dry I added a little more water than what was called for, so it did not go dry and was tender in 2 hours. A great tasting dish!

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For the most part, my family enjoys a traditional meal of meat, side, and veggies. My boyfriend and I, on the other hand, enjoy experimenting with various combination of flavors. I saw this meal prepared on the challenge and then saw butternut squash again in another challenge later that week. My interest peaked, and my family, once again, became my guinea pigs. I had some trouble with the meat sauce evaporating too quickly, but that was solved easily enough by adding an extra half cup of water. I cooked the squash in the water, adding a few tablespoons of butter, brown sugar, and fresh ginger. Plating was difficult due to the squash's extreme tenderness. I omitted the meat's tomato topping, replacing with citrus avocado-mango salsa. According to my mother and me, the result was perfection. My 5-year old son and 12-year old sister decided the meat was too hot, but really enjoyed the squash. My father, who claims to not like squash in any form, nearly licked his plate clean. My boyfriend, being out of town for this meal, has decided we will make this again in the future for his taste-test. This is a keeper recipe.

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This is my 4th time making this and I am addicted. I have been doing it in my crock pot for about 6 hours on low and it comes out great. Once I even started with frozen meat. I mixed in tomatoe suace versus paste when I was out, just decreased the water. I also use 1 canned chipotle pepper when I make this.

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This dish was great. I put the squash and the beef in the oven at the same time and cooked them for an hour and 20 minutes. We were starving so we just ate it as is. It was really good. I used all the cumin, but only 1 teaspoon of chili powder (I didn't have chipotle. The dish was delicious and not at all spicy prepared this way.

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This is a great recipe. My family loved it and I love how quick it was. Watch out for those that don't like it spicy. It is a little "caliente".