Braised Meat with Butternut Squash
| Yield: | 4 Servings |
| Categories: | Main Courses |
| 4 | tb | Olive oil |
| 2 | lg | Onions; chopped |
| 1 | Clove garlic; minced | |
| 1 | tb | Chopped fresh rosemary |
| 2 | lb | Cubed veal for stew |
| Salt; to taste | ||
| 1 | c | Marsala wine; or other sweet wine |
| 1 | Butternut squash; about 1 pound, *See note | |
| 1 1/2 | c | Meat or chicken broth; or as needed |
| Freshly ground black pepper; to taste |
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