Recipe: Beef Tagine with Butternut Squash

This dish ranks in the top ten I cooked all year – seriously, it was that delicious.  And it made the whole house smell super yummy!  I was a total lazy ass and bought pre-peeled, pre-chopped butternut squash, and I was so much happier.  Sometimes, paying for convenience can keep you sane after a rough day/week/month.

• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
• 1 tablespoon olive oil
• 4 shallots, quartered
• 4 garlic cloves, chopped
• 1/2 cup fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
• 1/4 cup chopped fresh cilantro

Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

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Posted in Recipes
Tags: Cooking Light, Meat, Recipes