Roasted Quail with Butternut Squash

Instructions

1. 1

   Preheat oven to 425°F. Pat the quail dry with paper towels and season inside and out with salt and pepper. Tuck a sage leaf and thyme sprig into the cavity of each quail.

   Tip: Drying the quail ensures crispy skin when roasted.

2. 2

   Toss the cubed butternut squash with 2 tablespoons olive oil, minced garlic, half the sage leaves, salt, and pepper. Spread on one side of a large roasting pan.

   Tip: Cut squash into even-sized pieces for uniform cooking.

3. 3

   Place quail on top of the squash, brush with remaining 2 tablespoons olive oil, and roast for 30-35 minutes until quail skin is golden brown and meat registers 165°F internally.

   Tip: Use a meat thermometer inserted into the thigh without touching bone for accuracy.

4. 4

   While quail roasts, whisk together balsamic vinegar, honey, and vegetable broth in a small saucepan. Heat over medium and simmer for 3-4 minutes until slightly thickened.

   Tip: The glaze should coat the back of a spoon lightly.

5. 5

   Remove the roasting pan from oven and let quail rest for 5 minutes. Transfer squash to serving plates and place one quail per plate.

   Tip: Resting allows juices to redistribute for more tender meat.

6. 6

   Drizzle the warm balsamic glaze over quail and squash. Garnish with remaining fresh sage leaves and serve immediately.

   Tip: Serve with crusty bread to soak up the delicious pan juices.