Nuevo Chipotle Beef in Butternut Squash Boats

SERVES: 4

COOK TIME: 2 Hr 45 Min

Get ready for the winning recipe from the 2007 National Beef Cook-Off! You're gonna love the way all the flavors of chipotle pepper, balsamic vinegar, cilantro and everything else combine in this contest-winning beef stew.

What You'll Need

1 1/2 pound lean beef for stew
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 cup water
1 medium-sized tomato, chopped
1 small ripe avocado, cut into cubes (optional)
1/4 cup fresh cilantro, chopped

What to Do

Preheat oven to 325 degrees F.
Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in oven-proof stockpot. Cover and bake 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 9" x 13" glass baking dish, overlapping if necessary. Add water. Bake 1 to 1-1/4 hours, or until fork-tender.
Place each baked squash quarter on a serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.