Servings: 4
Prep Time: 15 Min.
Cook Time: 2 1/4 Hrs.

+ 1-1/2 lb. 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 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

1. 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 hrs. or until beef is fork-tender.
2. Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9 in. glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 hrs. or until fork-tender.
3. 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.

* This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

* 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.

* Recipe Courtesy of The Beef Checkoff.

Calories: 355;   Total Fat: 9g;   Saturated Fat: 3g;   Cholesterol: 73mg;   Total Carbs: 44g;   Fiber: 9g;   Protein: 29g;   Sodium: 528mg;