Split Cornish Game Hen with Acorn Squash

Cooking with the Silver Fox

Split Cornish Hen with Acorn Squash

Preparation time:  15 min.

Cooking time:  30-35 min.

This is an easy and tasty dish for two.  Cornish Game Hens normally weigh about one pound each and are readily available in the frozen food section of your local grocery store.

1-Cornish Game Hen.
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic powder
2 tablespoons Dijon or any other mustard of your choice
1 tablespoon of Olive Oil or vegetable oil

1 medium size Acorn Squash
2 tablespoons of butter or margarine
2 tablespoons of brown sugar or white sugar if you prefer

It’s better to begin cooking the acorn squash first.  Split the squash, from stem to tip with a sharp sturdy knife and remove seeds with a small spoon.  Place squash halves, bowl side up on a baking sheet or in a shallow casserole dish.  Add 1 tablespoon of butter and sugar to inside of squash. Bake in a 325 degree preheated oven for 30-35 minutes or until tender. 

Cooking Note:  You can also cook the squash on a grill by wrapping them in aluminum foil.  Place each half in a 12”x12” piece of foil, bring the four corners together and seal by twisting tightly.

While squash is baking you can start the preparation of your game
 hen.
After thawing the Cornish Game Hen, split it length wise with a good sharp knife or kitchen shears.  Season with Salt and Pepper.  Mix Garlic powder, Mustard and Oil together and spread on both sides of your split hen.  Place hen halves skin side down in a cold nonstick skillet over medium-high heat.  Cover loosely with aluminum foil and weigh down with a smaller skillet and a couple of heavy cans.  Cook for 12-15 minutes, then flip hen over, reduce heat to medium-low, and cook the other side for 3-4 minutes, until cooked through and juices run clear.

Cooking Note:  The Game Hens can also be prepared on a bbq grill.  Grill over medium heat for 8-10 minutes on each side until cooked through and juices run clear.

After the Game Hen and squash are done, serve immediately with maybe a tossed salad.  This dish goes well with a nice Merot or Chardonnay wine.

Depending on your pantry and taste for seasonings, you can experiment with the addition of thyme, onion powder, oregano and/or paprika to the mustard and oil mix..