Step 1
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash parsnip and onion; cook and stir until starting to brown about 3 minutes. Stir in 2 cloves garlic; cook until fragrant about 2 minutes.
Step 2
Pour water into the saucepan. Add coriander 1/2 teaspoon salt 1/2 teaspoon black pepper cayenne powder and Chinese five-spice powder. Simmer until butternut squash is very soft about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly 5 to 10 minutes.
Step 3
Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
Step 4
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 5
Toss kale walnuts 2 tablespoons olive oil 1/2 teaspoon salt and 1/2 teaspoon black pepper together on a rimmed baking sheet.
Step 6
Broil in the preheated oven until kale starts to brown about 5 minutes. Cool slightly about 5 minutes.
Step 7
Combine kale mixture 1/2 cup light olive oil lemon juice 3 cloves garlic agave nectar and red pepper flakes in a food processor; blend into a chunky paste.
Step 8
Preheat oven to 450 degrees F (230 degrees C).
Step 9
Combine 2 tablespoons olive oil rosemary and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned about 2 minutes per side.
Step 9
Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C) about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.