Veal Blanquette with Squash

Our recipe for veal blanquette with squash: the ultimate in comfort!

Yield: 6 people

Ingredients:
- 1.5 kg of veal cubes (inside round)
- 200 g of onion, chopped into cubes
- 500 g butternut squash, diced
- 2 sprigs of thyme
- 12 cups of veal stock
- 1 cup of 35% cream
- 1 cup of white wine
- 100 g of pumpkin seeds
- 20 g of Gorria pepper (or Espelette pepper)
- 2 cloves of garlic, chopped
- Salt and pepper

Method:
Preheat the oven to 325°F.
In a roasting pan, sear the veal cubes until a nice golden color is obtained on each side.
Add the onions, thyme and garlic, then deglaze with the white wine. Add the veal stock. Bring to a boil.
Cover and bake for about 1 hour until the meat is tender but not falling apart. Remove the veal cubes and onions and keep the bottom in the roasting pan. Add the cream and reduce gently until you obtain a smooth texture.
Peel and core the squash. Cut it into 2cm cubes.
In a saucepan, bring the water to a boil and blanch the squash for 4-5 minutes, until they are tender.
Cool and set aside.
Mix the veal and diced squash with the sauce, then simmer for an additional 15 minutes.
Add pumpkin seeds and Gorria pepper before serving.