Roasted Quail with Wild Rice Pilaf and a Butternut Squash Sauce

Ingredients:

• Quail:
• 6 medium sized shallots, peeled
• 8 whole quails
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• Rice:
• 2 tablespoons unsalted butter, melted
• 3/4 teaspoon thyme, minced
• 1/4 teaspoon salt
• 2 tablespoons minced shallot
• 1/4 cup olive oil
• 2-1/2 cups wild rice (about 1 pound),
   rinsed well in several changes of water and drained
• 4-1/2 cups chicken broth
• Sauce:
• 1 large butternut squash, about 1-1/2 pounds
• 2 tablespoons olive oil
• 2 shallots, minced
• Salt and pepper
• 1 bay leaf
• Pinch ground nutmeg
• 2 fresh sage leaves, minced
• 1 cup chicken broth
• 3 tablespoons unsalted butter, cold

Directions:

To make the quail:

Preheat the oven to 400°F.

Season the quail with salt and pepper.

Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.

To make rice:

In a heavy bottomed sauce pan, heat oil until hot but not smoking. Add shallot and thyme and sweat briefly. Add in rice and cook for about 2 minutes, tossing to coat with hot oil. Add stock and bring to a boil. Reduce heat and cook for about 45 minutes or until rice has "popped open" and is tender.

To make sauce:

Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Sauté a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.

Puree the sauce with a standard or immersion blender. When smoothe, add butter a little at a time until incorporated into sauce. Keep warm until ready to serve.

Serves 4.

Recipe credit: Chef Richard Hyman of the Old Arch Restaurant, Lodi, CA