In a large saucepan, soften the onion and garlic in the butter over medium heat. Add the squash, reduce the heat to medium-low and cook until the squash starts to brown, about 5 minutes. Add the broth. Cover and simmer until the squash is tender, about 20 minutes.
In a food processor, purée the squash until smooth. Season with salt and pepper. Keep warm.
Veal with coffee-cognac sauce
In a skillet over medium-high heat, brown the veal in the oil until medium-rare doneness. Set aside on a warm plate.
In the same skillet, soften the shallot and garlic. Add the cognac and reduce by half. Add the remaining ingredients and bring to a boil. Reduce until syrupy.
Serve the veal with the remaining squash purée and Roasted Root Vegetables. Drizzle with the sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.