Braised Meat with Butternut Squash

• 4 tablespoons olive oil
• 2 large onions, chopped
• 1 clove garlic, minced
• 1 tablespoon chopped fresh rosemary
• 2 pounds cubed veal for stew
• Salt to taste
• 1 cup Marsala or other sweet wine
• 1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes
• 1 1/2 cups meat or chicken broth, or as needed
• Freshly ground black pepper to taste

1. Warm 2 tablespoons of the olive oil in a saute pan over low heat.
2. Add the onions, garlic, and rosemary and saute until tender and translucent, about 8 minutes.
3. Remove from heat and set aside.
4. Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.
5. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned.
6. Add the wine and let it bubble up.
7. Add the sauteed onions, the butternut squash, and the broth to cover and bring to a boil.
8. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours.
9. Season with salt and pepper before serving.
10. Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.

olive oil, onions, clove garlic, rosemary, salt, marsala, butternut squash, meat, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/braised-meat-with-butternut-squash-15414 (may not work)