Recipe #93: Beef Tagine with Butternut Squash

I was drooling just from the smell of the seasonings, long before I even started cooking this recipe.  The cinnamon adds a depth of flavor I wish I could describe.  This meal is a little spicy, and definitely sweet, and totally amazing.  So easy to make, and perfect with a side of cous cous (recipe for that included), this is a fantastic way to add something a little different to your repertoire.  This is from the pages of the Jan/Feb issue of Cooking Light (and also online).

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  (1-pound) 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-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  (I omitted this)

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 a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Serve with Scallion Couscous: Bring 3/4 cup fat-free, lower-sodium chicken broth and 1/2 cup water to a boil in a medium saucepan. Gradually stir in 1 cup uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Stir in 1/3 cup chopped green onions.  (NOTE:  I didn't have green onions, so I used a comparable amount of fresh chopped chives) Yield: 4 servings.