Grilled Quail with Pumpkin and Herbs
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a wonderful dish I've been making lately that brings together the delicate flavors of fall. Grilled quail with pumpkin and herbs is one of those meals that looks impressive but honestly comes together in under an hour, which is perfect for weeknight dinners. The quail cooks beautifully on the grill while the roasted pumpkin becomes wonderfully caramelized and sweet. What I love most is that pumpkin is packed with vitamin A, so you're getting something genuinely nourishing alongside pure comfort food. The whole recipe is straightforward enough that even if you've never cooked quail before, you'll feel like a pro.
Ella x
Ingredients
- 4quail
- 1 mediumpumpkin(peeled, seeded and cubed)
- 3 tbspolive oil
- 2 clovesgarlic(minced)
- 1 tspsalt
- 1 tspblack pepper
- 2 sprigsrosemary
- 2 sprigsthyme
- 2 tbspbutter(unsalted)
Detail level
Instructions
- 1
Preheat grill to medium-high heat.
Tip: If using an oven, preheat to 200°C (392°F).
- 2
Season quail with salt and pepper.
- 3
Rub the quail with 2 tbsp of olive oil.
- 4
Place the quail on the grill and cook for 5 minutes on each side.
Tip: For medium-rare quail, cook for 4 minutes on each side. For well-done, cook for 6 minutes on each side.
- 5
Meanwhile, boil the cubed pumpkin in salted water until tender (about 15 minutes).
- 6
Drain the pumpkin and blend with the minced garlic, 1 tbsp of olive oil, and salt until smooth.
Tip: Adjust seasoning to taste.
- 7
In a small saucepan, melt the butter over medium heat and add the rosemary and thyme.
Tip: Cook until fragrant.
- 8
Serve the grilled quail over the pumpkin puree, drizzle with the infused butter.
Tip: Garnish with additional herbs if desired.
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