Rosemary Smoked Squab with Butternut Squash

The inspiration for this dish came from the wonderful rosemary smoked squab we had at RyuGin Taipei, in combination with the method for smoking sardines using nothing more than a large bowl and some rosemary. Squab is a small farmed pigeon; you can also use regular pigeon or wood pigeon to make this dish.

I served the breast fillet medium rare and smoked quickly with rosemary, deep fried the leg for a crispy element (just like at RyuGin), and used the squab carcass to make a jus. So