A young pigeon, especially one that is still too young to leave the nest.
Origin uncertain, possibly from Scandinavian languages or onomatopoeia. First appeared in English in the 1600s referring to young pigeons, later extended to mean a short, plump person.
Squab meat was considered a delicacy in medieval Europe and is still served in fancy restaurants today—it's incredibly tender because the birds are only 3-4 weeks old when processed!
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