Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Squab & Pears
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- #7639
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 squabs (about 1 pound size)
1/4 cup olive oil
salt
freshly ground black pepper
4 medium pears, halved
directions
Prepare a very hot barbecue fire, or heat the broiler to 550 degrees F.
Cut each squab in half. Brush halves with olive oil and season with salt and pepper. Grill skin side down for 1 1/2 to 2 minutes, or until skin is crisp but meat is still tender and juicy. Turn squabs and grill 30 seconds longer.
When birds are ready to turn, place pear halves on grill (or under the broiler) and heat through, turning once.
added by
a1hotfood
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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