Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons paprika
• 3/4 teaspoons salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red paper
• 1/4 teaspoon black pepper, freshly ground
• 1lb beef roast (choose a lean cut like a petite tender roast)
• 1 tablespoon olive oil
• 4 shallots, thinly sliced
• 4 garlic cloves, chopped
• 1/2 cup chicken broth, fat-free, low sodium
• 1 can diced tomatoes, undrained
• 3 cups butternut squash, peeled, cut into 1/2 inch cubes
• 1/4 cup cilantro

Directions

Step 1

Trim fat from beef and cut into 1-inch cubes. Combine beef with paprika, cinnamon, salt, ground ginger, red pepper and black pepper. Aside

Step 2

Peel and cut butternut squash into 1-inch cubes.

Step 3

Heat oil in tagine or Dutch oven over medium high heat.

Step 4

Add beef and cook until browned. Add shallots and cook 4 minutes longer, stirring occasionally. Add garlic and cook until fragrant.

Step 5

Stir in broth and tomatoes; bring to a boil. Add squash; cover, reduce heat and simmer for 30 minutes or until squash is tender. Sprinkle with cilantro.

Step 6

Serve with Israeli couscous.