Braised Meat with Butternut Squash

Ingredients

 * 4 tablespoons olive oil
 * 2 large onions, chopped
 * 1 clove garlic, minced
 * 1 tablespoon chopped fresh rosemary
 * 2 pounds cubed veal for stew
 * salt to taste
 * 1 cup Marsala or other sweet wine
 * 1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into ½-inch cubes, and parboiled in salted water for 5 minutes
 * 1½ cups meat or chicken broth, or as needed
 * freshly ground black pepper to taste

Directions

 * 1) Warm 2 tablespoons of the olive oil in a sauté pan over low heat.
 * 2) Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes.
 * 3) Remove from heat and set aside.
 * 4) Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.
 * 5) Add the meat and brown well on all sides, sprinkling with a little salt after it has browned.
 * 6) Add the wine and let it bubble up.
 * 7) Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil.
 * 8) Cover, reduce the heat to low, and simmer gently until the meat is tender and the Squash has formed a puree, 1 to 1¼ hours.
 * 9) Season with salt and pepper before serving.