1. In a skillet, melt 15 ml (1 tbsp) of butter over medium-high heat.
2. Sauté the squash and apples in the butter for 2 minutes. Add the beer, brown sugar and ginger. Season with salt and pepper to taste. Stir delicately to combine.
3. Reduce heat to medium-low and cook, uncovered, for about 10 minutes, or until the liquid becomes syrupy. The squash should be cooked but not mushy.
4. Remove from heat and keep warm. Sprinkle the veal slices with cinnamon and cracked pepper.
5. In another skillet, heat the remaining butter over medium-high heat. Sauté the veal 2 or 3 minutes on each side, or until cooked but still slightly pink inside. Serve with the glazed squash, and garnish with green onions at the last minute. Pasta makes a nice side dish.

Variation : For an unmistakably Quebec flavour, substitute maple syrup for the brown sugar (use the same amount). And be sure to use a Quebec-made beer!