A Recipe

Sitting here in my office – with freezing cold air coming from the doorway / colliding with the toasty warm sunshine pouring in the windows – my thoughts have gone to food! 

The staple food here would have to be “Pop” and I have a scar on my hand from cooking the Zambian version.  It is basically corn meal cooked until it is so thick it takes massive amounts of muscle to stir.  If I never eat it again, I really will not mind.

So, what food am I craving at 10:00am?  Before I tell you, let me explain that butternut squash is a vegetable that is in abundance here.  And you can buy it already peeled and cut in chunks!  We eat it roasted, baked, in soup, in stew, in muffins and well, I think that covers it.  So, back to the recipe I wanted to give you.  Beef Tagine with Butternut Squash.  This will make your kitchen smell heavenly and oh my – the symphony on your taste buds!

Let me know what you think!!

Beef Tagine with Butternut Squash

Yield: 4 servings (serving size: 1 1/2 cups)


  • 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


  1. Combine first 6 ingredients in a medium bowl.
  2. Add beef; toss well to coat.
  3. Heat oil in a Dutch oven over medium-high heat.
  4. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.
  5. Add garlic; cook 1 minute, stirring frequently.
  6. Stir in broth and tomatoes; bring to a boil.
  7. Bake in 325˚ oven for 1.5 hours.

Sprinkle with cilantro.

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