Beef and Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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At only 256 calories/serving (not including the optional ingredients) ... this dish was the Grand Prize winner in the 2007 National Beef Cook-Off®. Ingredients:
1 lbs. beef, stew, lean |
1/3 c. water |
1/4 c. tomato paste |
2 tbsp. brown sugar |
2 tbsp. balsamic vinegar |
2 tsp. pepper, ground chipotle |
1 tsp. ground cumin |
1/2 tsp. salt |
1/2 tsp. black pepper |
1 squash, butternut, seeds removed and cut into quarters. |
1 c. water |
Directions:
1. Pre-heat oven to 325°
2. Place beef, 1/3 c. water, tomato paste, sugar, vinegar, and seasonings in a stock pot. Cover and bake for 1-3/4 to 2-1/4 hour (until fork tender).
3. Meanwhile, place squash pieces cut-side-down in a 9x13 glass baking dish. Cover with 1-1/2 c. water and bake at 325° for 1-1/4 hour.
4. To serve, place each piece of squash in a serving plate. Fill each with equal amounts of beef mixture.
5. Optional: top with freshly cut tomato, cilantro, and avocado.
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