Veal Medallions with Coffee-Cognac Sauce and Squash Purée

Instructions

1. 1

   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.

2. 2

   In a food processor, purée the squash until smooth. Season with salt and pepper. Keep warm.