I learned that I like butternut squash this fall. I may try this in my crockpot. I love my crockpot with the timer on it. It's great to not cook things into oblivion. I also have no idea why you couldn't use chicken in this recipe in place of the beef. I may give it a try and report back.
I think I will serve this with brown rice. I am not sure if I will be able to sell couscous to Chris-Chris. Hahahaha!
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. freshly ground black pepper
1 (1lb) beef shoulder roast or petite tender roast, trimmed and cut into 1 inch cubes
1 tbsp. olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 C. lower sodium chicken broth
1 14.5oz. can of no salt added diced tomatoes
3 C. butternut squash, cut into 1 inch cubes
1/4 C. chopped fresh cilantro
Combine the first 6 ingredients in a medium bowl. Add beef; toss well to coat.
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; bringing to a boil. Cook 5 minutes. Add squash; cover, reduce heat and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
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