Tough on the outside but tender at heart, butternut squash adds a rich, filling vegetable component to this slow cooked beef dinner.




  • Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.

Nutrition Facts

258 calories, (5 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 75 mg cholesterol, 313 mg sodium, 16 g carbohydrates, 4 g fiber, 5 g sugar, 19 g protein.

Reviews (2)

18 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 5
Rating: 2 stars
Wanted something different to do with squash, this was not the answer. Despite all of the spices, it needs A LOT more. The squash just disappears. We ended up adding more chili powder, red pepper, salt, pepper and garlic to the pot and then more salt at the rable. Was a disappointment for sure.
Rating: 1 stars
This recipe is just awful. Despite the chili powder (bought special for the recipe, fresh oregano, etc., it has NO flavor except for the beef broth. Shame on you, Better Homes & Gardens. We expect more.