Roast Partridge, Caramelised Butternut Squash With A Green Herb Sauce

  • Prep time
  • Difficulty medium
  • Serves 4
brian turner

Ingredients

  • 2 tbsp olive oil
  • 4 partridges
  • 2kg (4lb4oz) butternut squash, peeled
  • 25g (1oz) butter
  • 1tbsp runny honey
  • GREEN HERB SAUCE
  • 1 clove garlic
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chervil
  • 1 tsp chopped tarragon
  • 1 tbsp chopped capers
  • 1 tbsp chopped gherkins
  • 2 anchovy fillets, chopped
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 8 tbsp olive oil
  1. Preheat the oven to 200°C/Gas 6.
  2. Heat a large frying pan until hot and add the oil, and partridge.
  3. Cook to until golden brown on each leg.
  4. Place in the oven to roast for about 20-25 minutes depending on size.
  5. Cut the butternut squash in half lengthwise and remove the seeds.
  6. Cut each half into 4 even sized pieces, lengthwise.
  7. Place the butter and honey into a small saucepan and heat until melted.
  8. Brush over the squash and then place onto a baking tray.
  9. Place in the oven for 10-15 minutes until tender.
  10. Remove the partridge from the oven and rest for 10 minutes.
  11. To make the sauce - crush the garlic and add to the herbs in a bowl.
  12. Add the capers, gherkins and anchovies then stir in the mustard, vinegar and olive oil.
  13. Stir to combine and season with salt and black pepper.
  14. To serve - place the squash onto the plate then top with the partridge.
  15. Pour some sauce over and serve the rest separately.