Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
- 2 medium-size acorn squash (about 1-1/4 pounds each)
- 3 (1-1/4-pounds each) Cornish hens
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup apple cider or apple juice
- 1/2 cup pitted prunes (3 ounces)
- 2 (3-inch-long each) cinnamon sticks
Remove giblets and necks from Cornish game hens. Refrigerate for use in soup another day. Rinse hens with running cold water; drain well.
Lift wings toward neck, then fold them under back of hens so they stay in place. With string, tie legs of each hen together. Place hens, breast-side up, in 17 x 11-1/2-inch roasting pan; rub with salt and pepper. Arrange squash in roasting pan around hens.
Bake hens and squash 30 minutes. Add apple cider, prunes, and cinnamon sticks. Bake 45 minutes longer, basting with pan juices occasionally, until squash is tender and juices run clear when fork is inserted between leg and body cavity of hens.
To serve, arrange hens, squash, prunes, and cinnamon sticks on large platter. Skim and discard fat from pan juices; serve pan juices with hens. (Remove skin from hens before eating if you like.)
Yield: 6 servings
Each serving without skin: About 320 calories, 9 g fat, 89 mg cholesterol, 360 mg sodium.
Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.