Cornish hens with squash and sage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cornish hens (1 lb ea) | |
| 1 | teaspoon | Dried sage |
| 4 | tablespoons | Butter, softened |
| Salt and pepper to taste | ||
| 8 | Garlic clove(s), peeled | |
| 12 | Sprigs sage or | |
| 1 | tablespoon | Dried sage |
| 1 | tablespoon | Oil |
| 2 | cups | Onion(s), coarsely chopped |
| 4 | cups | Acorn squash peeled and cubed |
| ½ | cup | Dry white wine |
| ½ | cup | Chicken stock |
| ½ | cup | Toasted pumpkin seeds or walnut pieces |
Directions
Heat oven to 400F. Remove any fat from hen cavities; rinse and pat them pat. Gently loosen the skin from the breast meat and sprinkle about tsp dried sage over the breasts. Rub each hen with butter, season generously with salt and pepper, and put 2 cloves of garlic and 1 sprig of sage (or a pinch of dried sage) in each cavity. Truss the legs if desired.
Heat the oil in a roasting pan. Cook the onions over medium heat until lightly browned, about 8 minutes. Off the heat, arrange the squash in the pan. Scatter the remaining sage over the vegetables. Add the wine and stock. Arrange the hens, breast side down, on the vegetables.
Cover the pan and cook in the hot oven for about 20 minutes. Remove the lid, turn the birds breast side up, baste them with a little pan juice and continue roasting, uncovered, basting a few more times, until they're golden brown, about 45-55 more.
When done, remove the hens and vegetables; keep warm. Strain the pan juices and taste. Of thin, boil for a few minutes to concentrate. If desired, swirl in 1 tbs butter. Adjust the seasoning. Serve the hens on top of the onions and squash, garnished with pumpkin seeds or walnuts.
Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95