"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Nuevo Chipotle Beef in Butternut Squash Boats Recipe

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This recipe for Nuevo Chipotle Beef in Butternut Squash Boats, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauri Miller
Added: Sunday, September 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs. lean beef for stew
1/3 c. water
1/4 c. tomato paste
2 tbsp. brown sugar
2 tbsp. balsamic vinegar
2 tsp. ground chipotle chile pepper
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
1 medium butternut squash (about 3 lbs)
1-1/2 c. water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes (optional)
1/4 c. chopped fresh cilantro

Directions:
Directions:
Preheat oven to 325. Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stock pot. Cover and bake in 325 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 13x9" glass baking dish, overlapping if necessary. Add water. Bake in 325 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 to 2-3/4 hours
Personal Notes:
Personal Notes:
This is the 2007 "Best of Beef" grand prize winner in the National Beef Cook-Off Contest from Christine Riccitelli.

 

 

 

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