Braised Apples and Veal served in Acorn Squash Cups with Pepitas

This dish is an awesome make-ahead dish. Prepare all the components ahead of time, and combining it will be a snap. You can also serve all the components separately as a full course of braised veal, sautéed apples and roasted acorn squash. 

Braised Apples and Veal served in Acorn Squash Cups with Pepitas

Prep Time 15 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

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Servings

12 Servings

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Ingredients

• 2 pounds veal chuck or veal stew
• 1 large onion
• 2 garlic cloves
• 3 cups apple cider
• ¼ cup tomato paste
• 2 tablespoons honey
• 6 medium acorn squash sliced in half
• 1 teaspoon cinnamon
• pinch of salt
• 1½ tablespoons canola oil
• 1 onion thinly sliced
• 6 Granny Smith apples peeled and diced into cubes
• Salt and pepper to taste
• ½ cup chicken broth/stock
• ¼ cup apple cider
• Pomegranate seeds
• Pumpkin seeds
• Baby arugula

Instructions

• Veal:
• Preheat oven to 350°F.
•  Place veal chuck, onions, garlic, apple cider, tomato paste and honey into baking pan.
•  Seal tightly with foil and bake for three hours. Set aside.
• Squash:
•  Preheat oven to 450°F.
•  Sprinkle cinnamon and salt on squash and spray with cooking spray. Roast for 30 minutes or until tender.
• Apples:
•  Heat pan to medium heat. 
• Add oil and onions. Sauté onions until translucent. 
• Add apples, salt and pepper and sauté for four minutes on medium heat, so apples get a nice color. 
• Add the broth and apple cider and simmer for 15 minutes, uncovered.
• Serve:
• Shred veal and sauté in a pan over medium-high heat. Cook until veal becomes golden brown. 
• Pour in 1 cup of liquid from braised veal and simmer for 10 minutes.
• Combine braised apples with veal. 
• Stuff mixture into roasted squash. Top with pepitas, pomegranate seeds, or baby arugula.