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Posts tagged “butternut squash

Beef Tagine with Butternut Squash – townie

i took out a pork loin and beef roast earlier in the week….  it was time to use the beef roast – so i took out my HUGE file folder to scope out the beef recipes i’d accumulated.   this one didnt have any weird ingredients, didnt require marinating..  and said it was a 40 min meal!  i didnt have a fresh butternut squash, but did happen to have a bag of frozen diced butternut squash… even better i didnt have to cut one up!  i really liked this dish – the flavors were really good and it was so easy to make.. with the frozen squash i thawed it was more a 30 min meal 🙂   the husband who isnt a squash fan even liked it!   i served with near east toasted pine nut couscous with scallions mixed in YUM

Beef Tagine with Butternut Squash

adapted from cooking light


  • 3 teaspoons paprika
  • 1.5 teaspoona ground cinnamon
  • 1.5 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper $
  • 1 (2-2.5-pound) beef roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion cut into thin wedges
  • 6 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. Add beef; toss well to coat.
  2. Heat oil in a Dutch oven over medium-high heat. Add beef and onion; 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.