Herbed Cornish Hens with Roasted Butternut Squash and Kale

In the caveman world, not every guy can be the alpha male. Just like today, there’s a dude named Milford or Hirsch or Winston who sucks at sports and keeps a TI-89 in his pocket at all times and enjoys jokes like,

“What do you get when you cut a jack o’lantern by its diameter? Pumpkin pi.”

(If Winston happens to be your name, no offense, four eyes.)
(Give me your lunch money or I’ll tell everyone about your Spiderman sheets.)
(By the way, how do you like running the world, Steve Jobs?)

It’s a fact of life that Winston didn’t get the lion’s share of the caveman kill. Was he off to the side inventing the wheel or robots or whatever? Probably. It is scientifically proven that the Winstons of the world subsisted on Cornish hens, which are basically tiny chickens with tiny chicken brains. Easy prey. Easy to cook. Leaves enough time to do a little trigonometry and not score with chicks.

These little babies just need some butter and herbs under and over their skin, and a bouquet of herbs shoved up inside the cavity. Please, be a gentleman and buy the girl some dinner first.

We used fresh oregano, thyme, and rosemary. Bake for an hour at 375, basting occasionally with the butter that melts off. Easy squeezy.

We also roasted some butternut squash, which is of course native to North America. Cut side down on a greased pan, 45 minutes.

Leftover kale too – a caveman wastes not, especially when he’s as smart as Winston. We topped with some toasted almonds and squash seeds.

Verdict: I loved it. Geoff liked it too, but thought it was too much work/took too long for not enough of an end product. We both really liked the butternut squash. Kale was a winner the second time around too, and quite good with the roasted almonds/squash seeds.