Veal Chop, Sage Brown Butter & Squash Purée

Peel the squash, cut it in half lengthwise, and remove the seeds. Chop into 2-3cm pieces and place in a saucepan with butter and enough water to just cover. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook for 20-30 minutes, keeping an eye on the water level. If it evaporates too quickly, add a few splashes of water. Once the squash is soft and cooked through, allow any excess liquid to evaporate, then blend to a smooth purée. (It should be thick, not runny.) Season to taste and set aside. (Can be made a day in advance.)

Preheat the oven to 180°C. Spread the pumpkin seeds on a tray, lightly oil and season with salt, then roast for 8-10 minutes until they begin to pop open. Allow to cool, then transfer to a food processor with basil, spinach, garlic, Parmesan, and a pinch of salt. Blend into a coarse paste, then slowly add the olive oil while blending until combined. Adjust seasoning to taste and set aside.

Remove the veal chops from the fridge at least 20 minutes before cooking to bring them to room temperature. Season well on both sides. Heat a large pan over high heat, add a small splash of oil, and sear the chops for 4 minutes per side until nicely browned. Lower the heat and add butter, crushed garlic, and sage stalks. Baste the chops with the foaming butter for 1 minute per side. If the butter starts to burn, briefly remove the pan from heat to regulate the temperature. Transfer the chops to a rack to rest for 8 minutes, placing the garlic and sage stalks on top.

Add the picked sage leaves to the remaining butter in the pan and cook gently until they turn a deep green and crisp up. To serve, spoon the squash purée onto the plate, top with the veal chop, drizzle with pumpkin seed pesto, and finish with sage brown butter and crispy sage leaves.