California Avocado season has ended.

Nuevo Chipotle Beef in Butternut Squash Boats

Total time:

2 hrs 45 min

Prep time:


Cook time:

2 hrs 45 min

Nutritional Highlights (Per serving) See Full
355 Calories
9 g Fat
9.7 g Fiber
528 mg Sodium
44 g Carbs
Nuevo Chipotle Beef in Butternut Squash Boats



Serves: 4

1 1/2 lbs. beef for stew
1/3 cup water
1/4 cup tomato paste
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
2 tsp. ground chipotle chile pepper
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
1 medium butternut squash (about 3 pounds)
1 1/2 cups water
1 medium tomato, chopped
1 small ripe, Fresh California Avocado, cut into cubes (optional)
1/4 cup chopped fresh cilantro

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Preheat oven to 325°F. Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender.
  2. Meanwhile cut squash lengthwise into quarters; remove seeds. Place squash cut side down in 13 x 9-inch glass baking dish, overlapping if necessary. Add water. Bake in 325°F oven 1 to 1-1/4 hours or until fork-tender.
  3. 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 Tip:  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.

Cook's Tip:  One tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

Cook's Tip:  Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.

Recipes and photo courtesy of The Beef Checkoff

Nutrition information per serving

Calories 355
Total Fat 9 g (Sat 3 g, Mono 3 g)
Cholesterol 73 mg
Sodium 528 mg
Total Carbohydrates 44 g
Dietary Fiber 9.7 g
Protein 29 g

7.0 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 20.5 mcg selenium; 6.3 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipes and photo courtesy of The Beef Checkoff


(1 Ratings)