Braised Apples and Veal served in Acorn Squash Cups with Pepitas
Servings
12 Servings
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.