Beef Tagine with Butternut Squash

2 tsp paprika
1 tsp ground cinnamon
3/4 tsp salt
l/2 tsp ground ginger
1/2 tsp crushed red pepper
l/4 tsp fresh ground black pepper
1 (1-lb) beef sirloin, cut into 1 inch cubes
1 T olive oil
4 shallots quartered
4 garlic cloves, chopped
l/2 c. fat free, low sodium chicken broth
1 can (14.5 oz) salt free diced tomatoes, undrained
3 cups (1 inch) peeled cubed butternut squash
l/4 cup chopped cilantro

Add chick peas & raisins and substitute parsley for cilantro to give it a Moroccan flair

Combine first 6 ingredients in a med. bowl. Add beef & toss to coat. Heat on in Dutch oven. Add beef and shallots. Cook 4 min. Add garlic, cook 1 min. Stir in broth & tomatoes, bring to a boil. Cook 5 min. Add squash, cover, reduce heat and simmer 15 min. or until squash is tender. Sprinkle with cilantro.

Serving Size: 4 servings of 1-l/2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user FATTYPATTY103.