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Braised Meat with Butternut Squash

A slow‑cooked stew of veal and butternut squash simmered in wine and broth.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Braised Meat with Butternut Squash

Time1 to 1 1/4 hours

Ingredients

Directions

Prepare the onions

  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. Remove from heat and set aside.

Braise the veal

  1. Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.

  2. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned.

  3. Add the wine and let it bubble up.

  4. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil.

  5. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours.

  6. Season with salt and pepper before serving.

Nutrition, whole recipe (rough)

367Calories
33 gProtein
18 gFat
14 gCarbs

Counts 8 of 14 ingredients. The other 6 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Rosemary1 tsp dried (1.2g)4
Salt1 tsp (6g)0
Vealnot in our table0
Stewnot in our table0
Pumpkinnot in our table0
Seednot in our table0
Waternot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Rosemary + butternut squashtop 2% of all pairs
    Smell alikestrong
    Cooked together88 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Olive + rosemarytop 3% of all pairs
    Smell alikemoderate
    Cooked together2,590 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Clove + rosemarytop 3% of all pairs
    Smell alikestrong
    Cooked together519 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Becomes tender and rich as the slow simmer breaks down its connective tissue.
Butternut squash
Breaks down into a puree that thickens the braising liquid and adds body and sweetness.
Onions
Soften and sweeten as they cook, building a mellow base flavor for the sauce.
Marsala or other sweet wine
Adds sweetness and depth, and its acidity helps lift the flavors of the braise.
Olive oil
Carries heat for browning the meat and sautéing the onions, adding fat and flavor.

The step that matters

Browning the veal well on all sides. Deep browning over high heat triggers the Maillard reaction, creating roasted, savory flavor in the meat and fond in the pot. Crowding the pan or stopping early leaves the meat grey and the sauce flat.

Swap the clove

How well each one fits the dish's main ingredients (olive, onion, garlic, rosemary, veal, wine, butternut squash):

  1. Thymefits better
  2. Sagefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against olive, onion, garlic, rosemary, veal, wine, butternut squash. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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