Beef Tagine with Butternut Squash

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.

I served this sans cilantro (I can not stand the stuff) with brown rice.  Husband and I both really liked this dish.  Spicy, sweet and a good hearty meal for a cold fall night.