I am a fan of the butternut squash.
This recipe is from Cooking Light, Jan/Feb 2011.
I did not alter the recipe in any way.
Beef Tagine with Butternut Squash
2 tsp paprika
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground ginger
1/2 tsp crushed red pepper
1/4 tsp black pepper
1 lb beef shoulder roast or petite tender roast, trimmed and cut into 1 inch cubes
1 tblsp olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 c fat-free, low-sodium chicken broth
14.5 oz can no-salt-added diced tomatoes, undrained
3 c cubed peeled butternut squash (1 inch cubes)
1/4 c chopped fresh cilantro – I skipped this.
Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
Heat oil in a dutch oven over med-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. Cook 5 minutes. Add squash; cover, reduce heat and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.