Apple and Fall Squash Veal Stew | Quebec veal

Ingredients

• 600 g (approximately 1 1/3 lb) Quebec Veal cubes
• 15 ml (1 tbsp) olive oil
• 45 ml (3 tbsp) flour
• Salt and pepper to taste
• 1/2 diced butternut squash
• 375 ml (1 1/2 cup) vegetable broth
• 125 ml (1/2 cup) orange sauce and ginger
• 1 chopped onion
• 2 carrots cut into slices (optional)
• 30 ml (2 tbsp) orange zest (optional)
• 2 Gala apples peeled and cut into quarters