Roast Partridge, Caramelised Butternut Squash With A Green Herb Sauce
30 MINS
MEDIUM
4
Introduction
Method
- Preheat the oven to 200°C/Gas 6.
- Heat a large frying pan until hot and add the oil, and partridge.
- Cook to until golden brown on each leg.
- Place in the oven to roast for about 20-25 minutes depending on size.
- Cut the butternut squash in half lengthwise and remove the seeds.
- Cut each half into 4 even sized pieces, lengthwise.
- Place the butter and honey into a small saucepan and heat until melted.
- Brush over the squash and then place onto a baking tray.
- Place in the oven for 10-15 minutes until tender.
- Remove the partridge from the oven and rest for 10 minutes.
- To make the sauce - crush the garlic and add to the herbs in a bowl.
- Add the capers, gherkins and anchovies then stir in the mustard, vinegar and olive oil.
- Stir to combine and season with salt and black pepper.
- To serve - place the squash onto the plate then top with the partridge.
- Pour some sauce over and serve the rest separately.
