• 4 cornish hens
  • 8 small carrots
  • 8 small patty pan squash*
  • 8 small new red potatoes
  • 1/3 cup butter or margarine, melted
  • 1 tsp salt
  • 1/2 tsp sage leaves, crushed
  • 1/4 tsp pepper
  • 2 tsp minced fresh garlic


Heat oven ot 375. Place hens, breast side up, on rack in large roasting pan. Arrange carrots, squash and potatoes around hens. In small bowl stir together remaining ingredients. Spoon over hens and vegetables. Cover, bake, basting occasionally, for 1 hour. Remove cover, continue baking for 30 to 45 minutes or until hens are fork tender.

*Yellow summer squash or zucchini can be substituted for patty pan squash; add during last half hour of baking time.

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Submitted 6/13/05.
Source: land o lakes
Submitted By: Mary
Cornish Hens & Herb Butterd Vegetables