Roasted Rabbit with Butternut Squash
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my favorite autumn dishes to make when I want something special without spending hours in the kitchen. Rabbit is such a lean, delicious protein that often gets overlooked, and paired with sweet roasted butternut squash, it becomes absolutely magical. The whole meal comes together in just over an hour, which makes it perfect for a weeknight dinner or casual entertaining. I love how the fresh herbs and balsamic vinegar create this rich, savory glaze while the squash caramelizes beautifully. Plus, rabbit is incredibly high in protein and low in fat compared to chicken, so you're getting a truly wholesome meal that tastes indulgent.
Ella x
Ingredients
- 1 whole (about 4 lbs)rabbit(cut into 8 pieces)
- 1 whole (about 3 lbs)butternut squash(peeled, seeded, and cut into 1.5-inch cubes)
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 12sage leaves(fresh)
- 6garlic cloves(crushed)
- 5 tablespoonsextra virgin olive oil
- 3shallots(halved)
- 3 tablespoonsbalsamic vinegar
- 237 mlvegetable stock
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the rabbit helps it brown better and develop a flavorful crust.
- 2
Heat 3 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear rabbit pieces for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.
- 3
In the same skillet, add remaining 2 tablespoons of oil and sauté butternut squash cubes and shallot halves for 5 minutes, stirring occasionally, until lightly caramelized.
- 4
Return rabbit pieces to the skillet, nestling them among the squash. Scatter crushed garlic, thyme sprigs, and rosemary sprigs over everything.
- 5
Pour vegetable stock and balsamic vinegar into the pan, being careful not to wash off the herbs. Drizzle honey over the top.
Tip: The liquid will create steam and help cook the rabbit through while keeping it moist.
- 6
Transfer the skillet to the preheated oven and roast uncovered for 35-40 minutes, until rabbit is fork-tender and squash is soft and caramelized at the edges.
Tip: The internal temperature of rabbit should reach 160°F (71°C).
- 7
Remove from oven and carefully crisp the fresh sage leaves in a separate small skillet with a touch of olive oil for 1-2 minutes until fragrant and slightly curled.
Tip: Sage crisps add a beautiful garnish and concentrated flavor burst.
- 8
Plate the rabbit and butternut squash, drizzle with the pan juices, and top with crispy sage leaves. Serve immediately while hot.
Tip: Remove thyme and rosemary sprigs before eating if they were left whole.
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