Sautéed Sweetbreads with Cipollini and Squash

Ingredients

• • 1 1/2 lb (675 g) veal sweetbreads
  • 1 package 10 oz (280 g) cipollini onions (or pearl onions)
  • 3 tablespoons (45 ml) butter
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 tablespoon (15 ml) honey
  • 4 cups (1 litre) butternut squash, peeled, seeded and diced (1 small squash)
  • 2 tablespoons (30 ml) olive oil
  • 1/2 cup (125 ml) white wine
  • 1 cup (250 ml) veal stock (or chicken broth)
  • 4 cups (1 litre) baby spinach
  • Salt and pepper