Veal Blanquette with Squash

'Our recipe for Veal Blanquette with squash: the ultimate comfort food!'

Yield: 6 people

Ingredients:
- 1.5 kg of veal cubes (inside round)
- 200 g of onion, chopped into cubes
- 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 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 they are nicely browned 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 shred. Remove the veal cubes and onions, and keep the stock in the roasting pan. Add the cream and reduce gently until a creamy texture is achieved.
Peel and seed the squash. Cut it 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 pepper before serving.