Roasted Quail with Brandy, Butternut Squash and Cashews

Preheat the oven to 180°C (350°F)

Prep time 15 minutes Cook time 1 hour

Ingredients

• 4 Quails
• 4 tbs (50 gr) 2 oz butter melted
• 50 ml. 1/cup brandy
• 800 gr squash sliced seeds taken out
• 2 tablespoons flavoured oil such as hazelnut cashew,or avocado or olive oil if you don’t have flavoured oil
• 80 gr. (1/2 cup) cashews
• thyme sprigs
• salt and fresh ground peeper
• mixed greens to serve

Cooking Method

Season the quails with salt and pepper then brush with melted butter, heat a large casserole (dutch oven) over medium heat, add the quails and sear for 5-10 minutes or until coloured on all sides. Pour in the brandy and set alight. Simmer for 5 minutes and reduce the cooking juices, basting the quails frequently

Transfer the quails to a large oven proof dish. Arrange slices of butternut squash around them. Spoon over the oil and season with salt and pepper. Cook in the oven for 45 minutes  basting frequently.

place the quails and slices of squash on a serving plate sprinkle with lightly crushed cashews. Decorate with thyme sprigs

Excellent with a side of cranberries, prunes, stew cherries or grapes

Serve with salad of mixed greens