Veal blanquette with squash

Our veal blanquette with squash recipe: the ultimate comfort!

Yield: 6 people

Ingredients:
- 1.5 kg of veal cubes (inside round)
- 200 g of onion, diced
- 500 g of 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 chili (or Espelette chili)
- 2 cloves of garlic, chopped
- Salt and pepper

Method:
Preheat the oven to 325°F.
In a roasting pan, brown the veal cubes until they have a nice golden color 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 does not fall apart. Remove the veal cubes, onions, and keep the stock in the roasting pan. Add the cream and gently reduce until a smooth texture is achieved.
Peel and hollow out the squash. Cut into 2cm cubes.
In a saucepan, bring water to a boil and blanch the squash for 4-5 minutes until tender.
Cool and set aside.
Mix the veal and squash cubes with the sauce, then let simmer for an additional 15 minutes.
Add the pumpkin seeds and Gorria chili before serving.