Preheat the oven to 375°F / 190°C.
Combine the seasoning for the meat in a bowl. Add the beef and coat the pieces with the spice mix. Set the meat aside.
Peel the butternut squash. Cut it in half and remove the seeds and stringy parts. Then cut the squash into bite-sized pieces. Place the squash on a baking sheet and drizzle a little olive oil over it. Then sprinkle the cumin and some salt over the butternut squash. Roast it in the oven for about 45 minutes or until it is done to your liking. Stir once or twice.
While the squash is baking, prepare the meat. Heat a little olive oil in a pot. Add the meat and fry it. Add enough water (1 cup or more) to cover the meat. Cover the pot and let it simmer until the meat is tender, occasionally stirring. Add the coconut milk, bring it to a boil over high heat until the sauce reduces to a desired thickness.
Arrange the butternut squash and the meat on a platter. Either you sprinkle the fresh sage over the dish or you fry it for a few minutes in a little bit of butter until slightly crisp and then drizzle it over the dish.
Originally Submitted
6/6/2013
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