Nuevo Chipotle Beef In Butternut Squash Boats

Any time is the perfect time to treat your family to these squash boats filled with savory chunks of beef, tomatoes, chipotle pepper and cilantro.

  • 3
    hrs
  • 4
    SERVINGS
  • 355
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1-1/2 pounds beef Stew Meat
  • 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 chopped fresh cilantro

Cooking:

  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 hours or until beef is fork-tender.
  2. Cook's Tip: 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.
  3. Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9-inch glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 hours or until fork-tender.
  4. 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.

Nutrition Information

Butcher Counter

Nuevo Chipotle Beef In Butternut Squash BoatsStew Meat Ingredient Cuts

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