Feeds 6
Preparation time: 45 to 60 minutes

For the quails:

  • 100g butter,
  • 6 quails,
  • pepper, salt,
  • thyme,
  • rosemary,
  • Chinese five-spice powder

For the pasta:

  • 1 small butternut squash,
  • olive oil,
  • thyme,
  • pepper, salt,
  • 1 clove garlic,
  • 300g rigatoni pasta,
  • 50g walnuts

For the pasta:

  • 2 cloves of garlic,
  • 25g basil,
  • juice of half a lemon,
  • salt and pepper,
  • 100ml olive oil,
  • 3 tbsp pine nuts,
  • 50g Parmesan cheese
  • Preheat the oven to 180°C
  • Start with the butternut squash.
  • Cut it in half and remove the seeds.
  • Put it in an oven dish and drizzle it with olive oil.
  • Halve and crush the garlic clove and spread it and the thyme over the squash.
  • Season with salt and pepper and roast in the oven for 30 to 40 minutes until the flesh is soft.

 

  • Mix all the pesto ingredients in a food processor.
  • Cook the pasta according to the instructions on the packet.
  • Drain and mix with the pesto.
  • For the quails, melt a knob of butter in a frying pan.
  • Season them inside and out with salt and pepper.
  • Fry them on all sides, starting with the breast.
  • Place them in an oven dish.
  • Season with thyme, rosemary, five-spice powder, pepper, and salt.
  • Put a knob of butter on each quail and put them in a warm oven for 15 minutes.
  • Mix the flesh of the squash with the pasta and pesto.
  • Cut up the quails and serve the pasta with them.
  • Garnish with walnuts and fresh basil.