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Maria's Catering: Cornish Hen With Roasted Butternut Squash

9:14 AM, Nov 10, 2013   |    comments
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Recipe submitted by Maria's Catering


Healthy Holiday Options for one to two people using fresh local ingredients


Sweet and Spicy Glaze

¼ cup honey

¼ cup molasses

3- tbs. Orange Juice

Rind from one orange

1- tbs. soy

1-½ tbs. chili sauce

Bring to simmer, whisk while simmering until thick and syrupy


Sweet and Spicy Chicken or Cornish hen

1)   Pre-heat oven to 425º F

2)   Prep chicken (one 4-5lb whole chicken)

a. 24 hours before cooking wash chicken inside and out and dry.

b. Store uncovered in fridge sitting on wire rack over baking dish

3)   Let sit at room temp for 30 minutes prior to baking

4)   Season chicken cavity with kosher salt and freshly ground black pepper

a. Rub outside with oil (olive or canola)

b. Season outside with kosher salt

5)   Bake for 15 minutes at 425º

a. Turn temperature down to 350º

b. Roast for 35 minutes with breast up

c. Carefully turn chicken over and poke small holes around thighs and breast

d. Roast for an additional 30 minutes (breast down)

6)   Brush with glaze all over

And Bake 8-10 minutes longer or until chicken is mahogany

7)   Let rest 10-15 minutes before cutting



*Side items can be prepared while chicken is roasting*


Roasted butternut squash and sweet potatoes


1 lb Peeled butternut squash   

1 lb Peeled sweet potato

Kosher salt to taste

1 Tablespoon 5 spice powder

3 Tablespoons Olive or canola oil


1)   Cube squash and sweet potato into small squares

2)   Toss squash and potatoes with small amount of oil, salt, and 5 spice powder

3)   Place on cookie sheet and bake with chicken for the last 35 minutes

Kale and spinach sauté


1 bunch of kale

1 bunch of spinach

3 cloves of garlic thinly sliced in rounds


1)  Wash and remove the ribs of the kale

2)  Bring salted water to a boil

3)  Steam kale in salted water for about three minutes (covered)

4)  Sauté garlic slices in oil over medium heat for 45 seconds

a. Add washed spinach and cook covered for 2 minutes

b. Add steamed Kale and cook covered for 2 more minutes


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