Pomegranate-Braised Beef Cheeks with Butternut Squash Puree Recipe | Cook the Book

Ingredients (12)

• Salt and pepper
• 1/2 cup flour
• 2 to 4 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cups Chianti or other dry red wine
• 2 cups pomegranate juice
• 1 large butternut squash
• 1 tablespoon butter
• 1/2 cup heavy cream
• Fresh pomegranate seeds for garnish