Squab Stuffed with Peas and Cherries

Ingredients:

• 2 whole squab
• ½ cup fresh or frozen peas
• ½ cup fresh pitted cherries
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Season the squab with salt and pepper.
3. In a pan, heat olive oil and sauté minced garlic until fragrant. Add fresh or frozen peas and chopped rosemary. Cook for 1-2 minutes, then add fresh pitted cherries. Cook for another 1-2 minutes until the mixture is heated through.
4. Stuff each squab with the pea and cherry mixture and truss the birds to keep the stuffing in while roasting. Place the squab on a roasting pan or baking dish.
5. Roast the squab for 30-40 minutes or until the internal temperature reaches 160°F.
6. Remove the squab from the oven and let it rest for 5-10 minutes before serving.

Serving suggestions:

Serve the Squab Stuffed with Peas and Cherries with a side of roasted root vegetables such as carrots and parsnips. The dish can also be served with a light salad dressed with a simple vinaigrette. Enjoy!