Fall
Cornish Hens with squash sauce
- Serves 4
Author Notes
This dish incorporates many different elements of Autumn food. The winter squash adds a distinct Autumn taste. With Cornish hen being its primary meat it could easily be substituted with tofu to suit vegetarian needs or quail for more expensive tastes. All in all, this recipe can be manipulated in many ways to fit any needs. —Sade Ahmadi
What You'll Need
Ingredients
- Puree
-
variety of winter squash
-
1/4 cup
acorn squash puree
-
1/4 cup
butternut squash puree
-
1/4 cup
squash puree of choice
-
1 tablespoon
1 tablespon salt
-
2 teaspoons
oregano
-
Salt and pepper to taste
-
2 tablespoons
extra virgin olive oil
Directions
- Puree
- Preheat oven to 400 degrees fahrenheit
- Cut each squash in half and remove seeds. Place squash in oven.
- Occasionally check on the squash. Remove from oven when tender. This may take up to an hour.
- Peel the skin off the meat and cut it into pieces. Make sure the different squashes are separated and placed into different bowls.
- Place the pieces of the one type of squash into a blender or food processor. Pulse until smooth. Place into the same bowl. Repeat with each type of squash.
- Preheat oven to 400 degrees
- Pepper and salt the hens to your liking. Spread olive oil on the meat. Place in the oven when done preheating.
- Baste the hens with their juices every 10 minutes.
- While the hens are cooking, place puree in a saucepan and add the tablespoons of salt and pepper. Cook until slightly boiling stirring occasionally. Remember to still baste the hens while doing so.
- Take the hens out of the oven after 50 minutes of cooking or until hens are golden brown.
- To plate, spread puree sauce on plate. Then place a hen on top and add more sauce on top of that. Repeat for each chicken. Enjoy!
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