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  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.