i'm making stuffed quail for christmas - the stuffing will be comprised of butternut squash and pancetta, and possibly a dried fruit element added to it. but i'm in need of a sauce.
sides will be buttermilk mashed potatoes supporting the bird as well as some garlic & butter roasted mushrooms.
I'd like to do something with a cream texture, but it needs to be refined and delicate. i was considering a a sauce i saw in Thomas Keller's 'Bouchon': creme fraiche & mustard with the remains of the deglazed pan. but 1. i don't know how well butternut squash and mustard would go together 2. after browning in the pan, the quail really only need to be in the oven for a short time - i don't know that there is much de-glazing remnants to be had from such a short time.
so i'm looking for suggestions for something sophisticated in texture and beautiful in color. all suggestions welcome.