fall feast for two (with plenty of requisite leftovers)pan one: cornish hen with cavity stuffed with green onions, surround with sliced mushrooms. mix butter, tarragon, sage, salt, garlic, and lemon juice and pour over bird. pan two: halve and de-seed an acorn squash, fill with walnuts, brown sugar, salt, thyme, and butter. surround with baby carrots, garlic, and diced vidalia. bake both dishes for an hour at 400 degrees. baste the hen often - just scoop the juice up over the top to keep the skin and spices from charring. plate up the squash, hen and carrots. tear up some baguette and mix with the onions (from the carrots) and the mushrooms for stuffing. tip the mushroom and hen drippings into a sauce pan and stir flour in to make gravy.  be thankful.
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fall feast for two (with plenty of requisite leftovers)

pan one: cornish hen with cavity stuffed with green onions, surround with sliced mushrooms. mix butter, tarragon, sage, salt, garlic, and lemon juice and pour over bird.

pan two: halve and de-seed an acorn squash, fill with walnuts, brown sugar, salt, thyme, and butter. surround with baby carrots, garlic, and diced vidalia.

bake both dishes for an hour at 400 degrees. baste the hen often - just scoop the juice up over the top to keep the skin and spices from charring.

plate up the squash, hen and carrots. tear up some baguette and mix with the onions (from the carrots) and the mushrooms for stuffing. tip the mushroom and hen drippings into a sauce pan and stir flour in to make gravy. 

be thankful.