Beef Tagine With Butternut Squash

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2 teaspoons paprika

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes

1 tablespoon olive oil

4 shallots, quartered

4 garlic cloves, chopped

1/2 cup fat-free, lower-sodium chicken broth

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

3 cups (1-inch) cubed peeled butternut squash (about 1 pound)

1/4 cup chopped fresh cilantro

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