Cornish hens glazed with butter, rubbed with fragrant citrus zest and roasted alongside wedges of acorn squash make an appealing main course. If you're preparing Thanksgiving for a small group, consider serving Cornish hens rather than a large turkey. Serve with a simple grain pilaf.
Special Diets:
Ingredients
Method
Preheat the oven to 400° F.
Season hens with salt and pepper and rub with butter, sugar, lemon and orange zest.
Halve orange. Juice one half and slice other.
Stuff each bird with orange juice and orange slices, shallots and rosemary.
Heat a large pan over medium heat.
Brown hens on all sides, 6 to 10 minutes.
Prepare acorn squashes by quartering and removing seeds.
Place them in a roasting pan and dot with butter, drizzle with syrup and sprinkle with allspice.
Place hens breast-side up in the same roasting pan and roast until browned and cooked through, about 1 hour.
Remove hens and let rest for juices to redistribute.
Continue cooking acorn squash 10 to 15 minutes longer, until tender.
Garnish with green onions and serve immediately.
Nutritional Info
Serving Size
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.