Beef Tagine with Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.3
  • Total Fat: 8.4 g
  • Cholesterol: 67.7 mg
  • Sodium: 689.9 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 24.9 g

View full nutritional breakdown of Beef Tagine with Butternut Squash calories by ingredient
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Recipe adapted from Cooking Light Magazine January/February 2011 Recipe adapted from Cooking Light Magazine January/February 2011
Number of Servings: 6


    2 tsp paprika
    1 tsp ground cinnamon
    3/4 tsp salt
    1/2 tsp ground ginger
    1/2 tsp crushed red pepper
    1/4 tsp ground black pepper
    1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
    1 TBS olive oil
    4 shallots, quartered
    4 garlic cloves, chopped
    1/2 cup fat-free, lower-sodium chicken broth
    1 (14.5) can no-salt-added diced tomatoes, undrained
    3 cups (1-inch) cubed peeled butternut squash (about 1 lb)
    1/4 cup chopped fresh cilantro


Makes 4 (1.5-cup) servings
1. Combine first 6 ingredients in a bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over med-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Springle with cilantro.
Can be served over couscous or brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user KATHYBERT.

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