itty bitty thanksgiving

this thanksgiving the only individuals sitting around the dinner table will be myself, my father and my stepmother. maybe my uncle. i haven't a clue what's going on. however if this was my meal to prepare (maybe it is?! no one's told me anything!) i would opt for this clever, seemingly scrumptuous preparation for the holiday.

citrus-scented cornish game hens with spiced acorn squash courtesy of whole foods

serves four - pair with a simple pilaf, they say.

cornish game hens
2 cornish game hens
salt and pepper
1 tablespoon butter, softened
1 teaspoon brown sugar
2 tablespoons lemon zest
2 tablespoons orange zest
1 orange
2 tablespoons chopped shallots
4 sprigs of rosemary


acorn squash
2 acorn squashes
1 tablespoon unsalted butter
2 tablespoons maple syrup
1 teaspoons allspice
4 scallions, halved
salt and pepper

preheat the oven to 400° F. season the hens with salt and pepper and rub with butter, sugar, lemon and orange zest. halve the orange. juice one half and slice the other. stuff each bird with orange juice and orange slices, shallots and rosemary.

heat a large pan over medium heat. brown the game hens on all sides, 6 to 10 minutes.

meanwhile, prepare the acorn squashes by quartering them and removing the seeds. place them in a roasting pan and dot with butter, drizzle with syrup and sprinkle with allspice. place the hens breast side up in the same roasting pan and roast until browned and cooked through, about an hour.

remove game hens and let rest for juices to redistribute. continue cooking the acorn squash 10 to 15 minutes longer, until tender. serve immediately.

the beauty of it all is that they include nutrition info. get your trackers ready...one serving is 6 points (about 11 oz., not including your pilaf dish).