Beef Tagine with Butternut Squash

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups butternut squash cubed peeled (1-inch) ( 1 pound)
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 teaspoon pepper red crushed
• 1 pound petite tender roast trimmed cut into 1-inch cubes
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves chopped
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 cup lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 2 teaspoons paprika 
• 0.8 teaspoon salt 
• 4  shallots quartered

Equipment

• bowl
• dutch oven

Directions

1. Combine first 6 ingredients in a medium bowl.
2. Add beef; toss well to coat.
3. Heat oil in a Dutch oven over medium-high heat.
4. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.
5. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes.
6. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender.
7. Sprinkle with cilantro.