Beef Tzimmes With Butternut Squash Recipes

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Steps:

• Cut beef in 1 1/2- 2 inch pieces and pat them dry.
• Heat 1 tablespoons oil in a heavy stew pan.
• Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
• Add remaining oil if pan is dry and heat it.
• Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
• Cover if pan becomes dry.
• Return meat to pan with any juices on plate.
• Add carrots, salt, pepper and enough water to just cover.
• Bring to a boil, skimming occasionally.
• Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
• For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
• Return the beef to sauce and reheat.
• Peel the squash and cut it in half lengthwise.
• Discard seeds and stringy parts in cavity.
• Cut squash in 1 inch cubes.
• Stir honey and cinnamon into sauce.
• Add squash and push pieces into liquid.
• Cover and simmer for 10 minutes.
• Turn squash pieces over.
• Add plums.
• Cover and simmer for 15 minutes or until squash is tender.
• Taste and adjust seasoning.
• Serve stew from a casserole or deep serving dish.

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.

Steps:

• Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
• Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
• Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
• Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
• Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
• Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
• Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
• Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
• Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.