Quail, Squash & Asparagus Sheet Pan Cooking

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 4 Quail (Buy local at Texas Quail Farm in Lockhart, TX.)
  • 2 Italian Sausage links (open and cut into 1-2 inch pieces)
  • 1 Small Butternut Squash (peeled and cut into 1 inch pieces)
  • 10-12 Asparagus (bottom 2 inches cut off)
  • 2 Shallots (peeled and cut into 4 pieces lengthwise)
  • 1/2 Baguette (teared into 1 inch pieces)
  • 1 Head of Garlic (top 1/3 cut off)
  • 10-12 leaves Sage
  • Mexican Crema (optional)
  • EVOO
  • Sea Salt & Pepper


  1. Line a Sheet Pan with Foil and Parchment paper. Preheat the oven to 450 degrees.
  2. Place Quail, Sausage, Squash, Shallots, Bread and Garlic scattered throughout the sheet pan. Dress all with EVOO, salt and pepper. Place in the oven on the top rack.
  3. Cook in the oven for 10-15 minutes or until the top of the quail/sausage begins to color. Remove from the oven and take the cooked quail, sausage and bread off the sheet pan.
  4. Turn over the vegetables that have browned and cook another 10-15 minutes or until the vegetables begin to color and soften. Add the Asparagus for the last 5-6 minutes to cook through.
  5. Remove from oven and garnish with the fresh Sage. Once cooled, drizzle the Mexican Crema all over and serve as is or with a delicious salad like Chef Crusco’s Arugula, Beet & Goat Cheese Salad. Enjoy!