Post by Loupy on Apr 20, 2015 1:17:12 GMT -7
Chipotle Beef and Butternut Bake
From: Roni @ greenlitebites.com/
This lasagna-style dish totally hits the spot and feels “naughty” even though there isn’t much to it. I used just a touch of cheese, as a glue of sorts, and beef, which could even be replaced with ground turkey or even a leaner cut.
If you aren’t into spicy, this is not the dish for you. Those peppers pack a bit of a punch but you could always use half and dilute them with a bit of tomato sauce or even use something milder like tomato paste. Me? I’ll keep the kick. I think a good spiciness makes food even more satisfying.
Makes: 6 servings
Ingredients:
The top part (neck) of a medium sized butternut squash (400-500g)
1 pound ground beef (I used 85% grassfed)
1 medium sweet onion
1 7-oz can of chipotle peppers in adobo sauce
3oz Colby-Jack cheese, sliced thin (grated would work, too) divided use
Instructions:
Preheat the oven to 425 degrees.
Slice the butternut squash about 1/8-inch thick (I used my mandoline).
Set aside.
In a large skillet over medium-high heat, brown the ground beef with the onion.
While it’s cooking, puree the can of chipotle peppers until smooth.
Add the pureed peppers to the beef once it’s browned.
Stir it until well combined and lower the heat to a simmer.
Spray a casserole dish (mine is 11×8 I think) and put down a layer of sliced butternut.
Top the butternut with 1/3 of the chipotle beef mixture and 1 ounce of the cheese.
Top with another layer of butternut, beef and cheese.
Make one more layer, this time just the butternut and beef. Set aside the last ounce of cheese.
Cover with aluminum foil and bake for about 25 minutes.
After 25 minutes remove the aluminum foil.
Test the doneness of the squash; it should be soft.
There may be a lot of liquid that escaped from the butternut — simply remove as much as you can with a baster.
Top everything with the last ounce of cheese and bake for about 10 minute so the cheese melts and just starts to brown.
Nutritional Information
WW Points:old: 6 new: Points + 7
Calories 280
Fat 16g
Fiber 4g
Sugar 6g
Sat Fat 8g
Carbs 15g
Protein 20g
From: Roni @ greenlitebites.com/
This lasagna-style dish totally hits the spot and feels “naughty” even though there isn’t much to it. I used just a touch of cheese, as a glue of sorts, and beef, which could even be replaced with ground turkey or even a leaner cut.
If you aren’t into spicy, this is not the dish for you. Those peppers pack a bit of a punch but you could always use half and dilute them with a bit of tomato sauce or even use something milder like tomato paste. Me? I’ll keep the kick. I think a good spiciness makes food even more satisfying.
Makes: 6 servings
Ingredients:
The top part (neck) of a medium sized butternut squash (400-500g)
1 pound ground beef (I used 85% grassfed)
1 medium sweet onion
1 7-oz can of chipotle peppers in adobo sauce
3oz Colby-Jack cheese, sliced thin (grated would work, too) divided use
Instructions:
Preheat the oven to 425 degrees.
Slice the butternut squash about 1/8-inch thick (I used my mandoline).
Set aside.
In a large skillet over medium-high heat, brown the ground beef with the onion.
While it’s cooking, puree the can of chipotle peppers until smooth.
Add the pureed peppers to the beef once it’s browned.
Stir it until well combined and lower the heat to a simmer.
Spray a casserole dish (mine is 11×8 I think) and put down a layer of sliced butternut.
Top the butternut with 1/3 of the chipotle beef mixture and 1 ounce of the cheese.
Top with another layer of butternut, beef and cheese.
Make one more layer, this time just the butternut and beef. Set aside the last ounce of cheese.
Cover with aluminum foil and bake for about 25 minutes.
After 25 minutes remove the aluminum foil.
Test the doneness of the squash; it should be soft.
There may be a lot of liquid that escaped from the butternut — simply remove as much as you can with a baster.
Top everything with the last ounce of cheese and bake for about 10 minute so the cheese melts and just starts to brown.
Nutritional Information
WW Points:old: 6 new: Points + 7
Calories 280
Fat 16g
Fiber 4g
Sugar 6g
Sat Fat 8g
Carbs 15g
Protein 20g
