.beef tagine with butternut squash.

This recipe was found in my Cooking Light magazine. I was so excited to try it out so I could use my new dutch oven! The hubby was a huge fan, I thought it tasted a bit too healthy. haha. Which isn't a bad thing. Overall it was a hearty meal and my introduction to butternut squash (not too bad!)



Ingredients
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 lb. 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 oz.) can no-salt added diced tomatoes, undrained
3 cups (1 inch) cubed peeled butternut squash (they have this precut at trader joes)
1/4 cup chopped fresh cilantro

Preparation
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 shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro. Enjoy!