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
- 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.
- Bake in 325˚ oven for 1.5 hours.
Sprinkle with cilantro.