Ingredients:
Makes four servings Total preparation and cooking time: 2 to 2-3/4 hours 1-1/2 pounds beef for stew 1/3 cup water 1/4 cup tomato paste 2 tablespoons brown sugar 2 tablespoons balsamic vinegar 2 teaspoons ground chipotle chile pepper 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium butternut squash (about 3 pounds) 1-1/2 cups water 1 medium tomato, chopped 1 small ripe avocado, cut into cubes (optional) 1/4 cup chopped fresh cilantro

Instructions:
Preheat oven to 325 degrees. Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake for 1-3/4 to 2-1/4 hours or until beef is fork-tender. Meanwhile, cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13-by-9-inch glass baking dish, overlapping if necessary. Add water. Bake for 1 to 1-1/4 hours or until fork-tender. Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro. Cook’s tips: One tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper. Chipotle Beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1-3/4 to 2-1/4 hours or until beef is fork-tender.