Butternut Squash with beef 

Fragrant and warming African Spiced stew.

To prepare butternut squash:
Cut ends off and bake at 350* in convection oven about 15 minutes. Cool slightly then peel with a peeler.
I started with an already roasted beef chuck roast. It is so easy to roast a whole 20 or more pounds of beef all at once then use it in various ways.

In 8 qt pot saute
a large onion in olive oil
salt to taste
Add beef cubes and simmer gently
Add 2 T paprika
1 T cinnamon
1 t ground ginger or fresh ginger to taste
1/2 t crushed red pepper
1/4 t black pepper
1 whole bulb garlic pressed through garlic press
Simmer this gently with the lid on a bit.

Add peeled and diced butternut squash and
2 cans diced fire roasted tomatoes (from Trader Joes). Be sure there is enough liquid to just barely cover the meat and squash.

Cover and simmer gently until squash is soft and very flavorful and falls apart a little as you stir it.

Serve over quinoa with raisins and cilantro.

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