NUEVO CHIPOTLE BEEF IN BUTTERNUT SQUASH BOATS

1 1/2 pounds stew beef
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chili pepper
1 teaspoon ground cumin
1/2 teaspoon each salt and freshly ground black pepper
1 medium butternut squash, about 3 pounds
1 1/2 cups water
1 tomato, cored, chopped
1 small ripe avocado, peeled, pitted, cubed, optional
1/4 cup chopped fresh cilantro

Heat oven to 325 degrees F.

Combine the beef, water, tomato paste, brown sugar, vinegar, chipotle pepper, cumin, salt and black pepper in a Dutch oven; cover.

Bake until beef is fork-tender, about 2 hours.

Meanwhile, cut the squash lengthwise into quarters; remove seeds. Place squash cut side down in 13-by-9-inch glass baking dish, overlapping if necessary; add the water.

Bake until fork-tender, 1 hour.

TO SERVE:
Place each baked squash quarter onto a serving plate. Fill with equal amounts of the beef mixture; top with tomato and avocado. Sprinkle with cilantro.

Makes 4 servings
Source: Christine Riccitelli, winning recipe in the 2007 National Beef Cook-off