Quails on pomegranate sauce with spicy butternut squash vegetables and fried gnocchi
- Preparation time 1 h. 35 min.
- medium
Preparation
To start, heat the oven: 180° fan oven / 200° top and bottom heat.
Cut the butternut squash into manageable pieces with a sharp knife and peel. Be careful, because the skin is hard. Cut the peeled butternut squash into rough cubes (2 cm) and set aside.
Now prepare the quails.
Cut the ham into pieces, dice the apple and fill the quails with the coarse pieces. This stuffing is only to give flavour and protect the tender quails from drying out from the inside. Now cross the quail legs and close the quail with a toothpick (pierce the toothpick through the backs of the thighs for this). Then rub the outside of the quails with salt and pepper.
Heat some cooking oil in a roasting pan and fry the quails on all sides until golden brown, preferably in 2 batches. Place all the quails in the roaster, place the thyme sprigs between them, put a small knob of butter on each quail and put the open roaster in the oven. Leave the quails in the oven for about 25 minutes, turning them after about half the time.
To prepare the butternut squash vegetables, finely dice the onion and fry in a pot until translucent. Add the butternut squash and fry until lightly golden brown. Now reduce the heat, add the finely chopped chilli, a tablespoon of sugar, a pinch of cinnamon and a little salt and continue to simmer covered for 10 - 15 minutes, stirring occasionally.
Finally, fry the gnocchi in a wide pan. Melt the remaining butter in the pan and add the gnocchi directly. Fry over a low heat until golden brown all over, covering in between if possible. Season with salt and pepper. Chop the basil and sprinkle over the finished gnocchi. Remove the pan from the heat and leave the gnocchi covered so that the aroma of the basil can soak in.
Season the butternut squash again to taste.
If you don't want the vegetables to be fiery hot, omit the chilli and season with a pinch of ginger powder instead.
To serve, place 1-2 tablespoons of pomegranate sauce in the middle of the plate, remove the toothpicks from the quails and place them on the sauce. Serve with a portion of gnocchi and some pumpkin vegetables.
Enjoy your meal!
Quantity
Ingredients for 4 peopleIngredients
- 8 piece Quail ready to cook
- 1 piece Apple
- 100 g Ham or bacon
- 800 g Butternut squash
- 500 g Gnocchi
- 1 piece Onion
- 1 piece Chilli pepper
- 1 pinch Cinnamon
- 2 tbsp Cane sugar
- 1/2 bunch Fresh basil
- A few sprigs of thyme
- Butter and cooking oil
- Salt and pepper
- 1 tsp Sour pomegranate sauce
