Nuevo Chipotle Beef in Butternut Squash Boats

By Hapemom

While browsing the food channels in the middle of a sleepless night, I watched this recipe win a competition. I was so intrigued I made it that week. Mouth watering and delicious. The butternut squash offsets the spiciness of the beef.

Ingredients

• GARNISH:
• 1 1/2 pounds beef for stew
• 1/2 cup water
• 1/4 cup tomato paste
• 2 T. brown sugar
• 2 T. balsamic vinegar
• 2 t. ground chipotle chile pepper
• 1 t. ground cumin
• 1/2 t. salt
• 1/2 t. 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
• 1/4 c. freshly chopped cilantro leaves

Preparation

Step 1

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 approximately 2 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 (bring quarters together to look like halves), 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. Sprinkle with cilantro.

NOTE: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

NOTE: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, approx. two hours or until beef is fork-tender.