Nuevo Chipotle Beef in Butternut Squash Boats
Nutritional Highlights (per serving)
|1 1/2||lb.||beef for stew|
|2||tsp.||ground chipotle chile pepper|
|1/2||tsp.||ground black pepper|
|1||medium butternut squash (about 3 pounds)|
|1||medium tomato, chopped|
|1||small ripe, Fresh California Avocado, cut into cubes (optional)|
|1/4||cup||chopped fresh cilantro|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
- 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.
- 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.
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.
Cook's Tip: One tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.
Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Recipes and photo courtesy of The Beef Checkoff
7.0 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 20.5 mcg selenium; 6.3 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.