1 cup forbidden black rice
1 qt. + 3 cups chicken stock
4 whole squab
1 large butternut squash
1 bunch chives
2 pomegranates
1 cup port wine
2 tablespoons sugar
2 tablespoons Szechuan peppercorns
vegetable oil
salt and pepper

1. Remove breasts from squab and set aside.
2. Roast squab bones in pre-heated 425-degree oven until golden brown.
3. Bring three cups of stock to a boil and add to rice. Cover with foil and place in oven for approximately 20-30 minutes at 350 degrees.
4. Season with salt and pepper.
5. Cut four disks 1/4-1/2 inch thick (as desired) from long part of butternut squash.
6. Remove outer skin. Place in a pot with cold water and salt to taste.
7. Bring to boil and simmer until tender. Remove and set aside.
8. Cut pomegranates in half and remove seeds. Reserve 3 tablespoons for the garnish.
9. Place seeds, sugar and port in a saucepan and reduce until almost dry.
10. Add remaining chicken stock and squab bones, bring to a boil and simmer for 3 hours.
11. Strain the sauce and reduce to syrup-like consistency. In a large sauté pan heat enough oil to coat the pan.
12. Season the squab o both sides with salt and pepper. Sear the skin side first until golden brown, flip and continue to sear the squab to desired doneness, remove from heat.
13. Generously sprinkle the peppercorn on the squash. Sear in pan until golden brown, and remove.

To Assemble
1. Spoon a small amount of rice in the center of each plate.
2. Place butternut squash on top.
3. Place two (1/2) breasts on top of squab.
4. Top each dish with frisee, garnish with chopped chives and pomegranate seeds.