Preheat the oven to 375°F (190°C). Roast the quails for 20-25 minutes, or until fully cooked. Let rest, then debone and shred the meat., Steam the butternut squash until soft., Cook the white rice according to package instructions., In a mixing bowl, combine the shredded quail, butternut squash, rice, and peas., Let the dish cool before serving. Store leftovers in the fridge for up to 3 days.