Recipe - Braised Meat With Butternut Squash

4 tablespoon Olive oil
2 lg Onions; chopped
1 Clove garlic; minced
1 tablespoon Chopped fresh rosemary
2 pound Cubed veal for stew
Salt; to taste
1 cup Marsala wine; or other sweet
wine
1 Butternut squash; about 1
pound, *See note
1 One half cup Meat or chicken broth; or as
needed
Freshly ground black pepper;
to taste

Another recipe from "Cucina Ebraica: Flavors of the Italian Jewish Kitchen"
by Joyce Goldstein...

Braised Meat with Butternut Squash (Stufadin di Zuca Zala) was posted in
The Naples Daily News food section, Naples FL, Wednesday, September 16,
1998 (from a Scripps Howard release author not given)

*Note: halved, seeds and fibers removed, peeled, cut into One half inch cubes
and parboiled in salted water for 5 minutes

Warm 2 tbsp of the olive oil in a saute pan over low heat. Add the onions,
garlic and rosemary, saute until tender and translucent, about 8 minutes.
Remove from heat and set aside.

Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.
Add the meat and brown well on all sides, sprinkling with a little salt
after it has browned. Add the wine and let it bubble up.

Add the sauteed onions, the butternut squash and the broth to cover; bring
to a boil.

Cover, reduce the heat to low and simmer gently until the meat is tender
and the squash has formed a puree, 1 hour to 1 One fourth hours. Season with salt
and pepper before serving.

Makes 4 to 6 servings.

Variation: you can use Three fourths pound carrots, peeled and grated, in place of
the squash.

Recipe by: "Cucina Ebraica: Flavors of the Italian Jewish Kitchen"

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Sep 17,
1998, converted by MM_Buster v2.0l.