We had a gourmet dinner tonight… Cornish Hens with acorn squash. We have never had cornish hens before, which taste like chicken by the way. 😉 Isn’t that what every kind of meat tastes like? Ben had bought 3 of them at the grocery store about a couple of months ago. We finally decided to use them up tonight, so we’d have more room in our freezer. They were pretty good.
Remember that pomegranate post a few blog posts down? I had made pomegranate juice out of my pomegranate. It’s pretty easy. If you have a food processor or blender just puree the seeds and use a sieve to strain the juices out. My pomegranate only got about 1/2 a cup of juice. I was going to use it to make a marinade for my cornish hen, but never did. Decided to just play it safe and use some Mrs Dash and good old olive oil. To cook them, Ben used my griddler, aka panini press, and they only took about 12 minutes to cook. Ben just put some salt and pepper on his. Now we have leftovers for dinner tomorrow night.
For the acorn squash, I just smeared a tablespoon of I Can’t Believe it’s Not Butter, a tablespoon of brown sugar, and sprinkled some pumpkin pie spice on it. Then roasted it in the oven for about 40 minutes at 350 degrees. I’ve been trying to eat more vegetables lately and really enjoyed this veggie. It kind of reminded me of pumpkin almost.