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Roasted Squab, Swiss Chard, Butternut Squash Purée, Huckleberry Reduction


Roasted Squab

1 squab

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon ground black pepper

Butternut Squash Purée

1 butternut squash

3 tablespoons softened butter, seperated

Salt and pepper, to taste

Pinch ground cinnamon

1 pound Swiss chard

¼ cup olive oil

4 cloves garlic


Huckleberry Reduction

1 tablespoon olive oil

1 cup mirepoix (diced carrots, celery, onions, leeks)

2 cups Port wine

1 cup huckleberries, fresh or frozen, separated

4 ounces veal demi-glace

½ tablespoon butter


  1. Preheat oven to 350 degrees.
  2. Cut the backbone out of the squab, then cut in half. Gently flatten each side with the palm of your hand. Salt and pepper.
  3. Heat the oil in a large skillet over medium-high heat. Add squab, skin side down, and cook for 3 minutes. Turn and place skillet in preheated oven. Roast until cooked through and tender, about 7 minutes. Remove from oven, transfer to a platter, and set aside to rest for 5 minutes.
  4. For squash purée, halve squash lengthwise and remove seeds and strings. Rub insides with 2 tablespoons butter and season with salt and pepper.
  5. Place on a roasting pan, skin side down. Bake in 350-degree oven for 30 to 40 minutes or until fork tender.
  6. Remove squash from oven, scoop out flesh and place in a food processor. Add 1 tablespoon butter. Purée until smooth. Add a pinch of salt and cinnamon. And pulse.
  7. For Swiss chard, in a large, deep skillet, heat olive oil. Add garlic and cook over medium heat until fragrant, about 1 minute. Add chard and cook over medium-high heat, tossing, until wilted, about 2 minutes. Season.
  8. For huckleberry reduction, heat oil in a heavy sauce pot over medium heat. Add mirepoix, and sauté for 8 minutes.
  9. Add Port, ½ cup of huckleberries, and demi-glace. Reduce by one third, about 20 minutes. Strain through a sieve and return to a clean saucepot.
  10. Prior to serving, bring sauce to simmer and add remaining huckleberries, and butter.
  11. Place a mound of squash on 2 plates, top with squab, and drizzle with huckleberry reduction. Arrange Swiss chard on side and serve.
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