Spicy Squash and Beef Stew

This oven baked stew combines beef, rice, cranberries, peanuts, and an interesting spice combination. Maple syrup adds sweetness.

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Ingredients:

• 1 Hubbard or butternut squash, about 4 pounds
• 1 tablespoon extra-virgin olive oil or melted unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound stew beef, coarsely chopped, as for beef chili
• 1/2 cup uncooked long-grain rice
• 1/4 cup dried cranberries
• 1/2 cup coarsely chopped peanuts
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• dash ground cinnamon, or to taste
• 1/2 cup fresh lemon juice
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon salt

Method

Peel the squash and cut off the stem. Remove the seeds and rinse out the squash. Cut the squash in cubes, and set aside. Heat the oil in a large cast iron skillet and saute the onion and garlic until the onion is translucent. Add the meat and cook until lightly browned. Wash the rice, cook in boiling water for about 5 minutes, and drain. Mix the rice, meat, dried cranberries, nuts, pepper, turmeric, and cinnamon to taste. Add the lemon juice, maple syrup or honey, and salt. Brush a large casserole dish with oil, place the meat and squash cubes in it, and cover. Bake in a 400 degree F. oven for about 1 to 1 1/2 hours. Check both the meat and the squash for doneness, stir, add a small amount of water, if necessary, and bake for another 1/2 hour to 45 minutes if needed.

Notes: Both meat and squash should be fork tender.

Number of servings: 4 to 6

Submitted By: Lesley Pew
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