Roasted Squab, Swiss Chard, Butternut Squash Purée, Huckleberry Reduction - The Local Palate

Ingredients

• 1 squab
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 butternut squash
• 3 tablespoons softened butter, seperated
• Salt and pepper, to taste
• Pinch ground cinnamon
• 1 pound Swiss chard
• ¼ cup olive oil
• 4 cloves garlic
• Salt
• 1 cup mirepoix (diced carrots, celery, onions, leeks)
• 2 cups Port wine
• 1 cup huckleberries, fresh or frozen, separated
• 4 ounces veal demi-glace
• ½ tablespoon butter