Braised Meat with Butternut Squash

1. 1

   Warm 2 tablespoons of the olive oil in a saute pan over low heat.

2. 2

   Add the onions, garlic, and rosemary and saute until tender and translucent, about 8 minutes.

3. 3

   Remove from heat and set aside.

4. 4

   Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.

5. 5

   Add the meat and brown well on all sides, sprinkling with a little salt after it has browned.

6. 6

   Add the wine and let it bubble up.

7. 7

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

8. 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. 9

   Season with salt and pepper before serving.

10. 10

    Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.

* Per serving · 4 servings · Values may vary.