Ingredients
- 1/2 cup juice and pulp
- 1/4 cup Water
- 1 tbsp Orange zest
- 1 tsp Fresh thyme - (sprig)
- 1 tsp Lemon zest
- 3 cups peeled and cut into cubes
- 4 tsps divided
- 4 cups Green beans - steamed
- 1 tsp Ground black pepper and salt
- 2 skin removed
- 1/4 tsp Nutmeg
- 2 tbsps Brown sugar
- 2 cups peeled and sliced
- 1/2 tsp Cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Allspice
- 1/2 tsp Black pepper
- 1 tsp Salt
- sprig Fresh thyme
Instructions
- For the pomegranate glaze, combine the pomegranate juice and pulp, water, orange zest, thyme sprig, and lemon zest in a non-reactive saucepan and bring to a simmer over medium heat. Reduce to a syrupy consistency. Set aside.
- While the glaze is reducing, prep the acorn squash, toss the sliced squash with the olive oil, salt and pepper and bake in a baking dish covered with aluminum foil for 35-45 minutes or until fork tender.
- Brush the hens with olive oil and season with salt and pepper. Bake on a sheet pan cut-side down in a preheated 300°F oven. After 15-20 minutes brush the hens with the pomegranate glaze and continue cooking until an internal temperature of 165 degrees is reached, about 25-35 minutes.
- While the hens and squash are cooking, place the oil and brown sugar in a sauté pan over medium-high heat. When sugar melts and starts to bubble, add 6 ounces of the apples, water and spices and mix well. Cook the apples in the syrup until cooked through, about 7-12 minutes. Steam the green beans.
- To plate the hens, place the hen cut side down in the center of the plate and arrange the squash and beans around it. Top the hen with the rest of the apples. Garnish with a fresh thyme sprig.
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