This was a fun entertaining dish made by roasting seasoned quails in mini pumpkins. I got the inspiration from a post on instagram featuring a roast chicken in a pumpkin. While anything mini is generally best avoided in entertaining just because it is so time consuming, cooking for a small gathering makes it more feasible.
To be honest, you will have plenty of leftover pumpkin since two or three people can easily be satisfied sharing one pumpkin (especially since you will be serving this with rice and quite possibly some salad). Not to fret, since roasted pumpkin makes a great pumpkin soup.
Ingredients:
3 mini pumpkins
3 quails
2 Tbsp vinegar
3 Tbsp oil
1 tsp paprika
1/2 tsp allspice
salt and pepper
Method:
Mix the spices, seasoning, vinegar, and oil together. Rub this on the quails, inside and out.
Cut caps off the pumpkin and hollow out with a spoon, allowing enough space of the quail to lay snugly. Season the inside of the pumpkin with salt, pepper, and some extra olive oil.
Lay the quail snugly inside the pumpkin, and seal with the cap.
Roast in a preheated 400F for one hour; remove the caps and roast 20-30 minutes more to give some color and evaporate the extra moisture.
Serve on a bed of pea rice.
صحة و عافية
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