For a romantic dinner inspired by these cozy winter months, we recommend a butternut squash couscous salad paired with a juicy Cornish hen. It’s an incredibly flavorful dish, and has the perfect blend of savory and subtle fruit qualities. A magical combination with our Sonoma County Gap’s Crown Pinot Noir.
Thank you to Tracci Dare (@daringdarlingbold) for sharing this killer wine and food pairing with us.
Air Fryer Cornish Hen
Ingredients:
1–2 lb. Cornish hen
Seasonings:
1 tsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
Rosemary sprigs
Instructions:
Preheat the air fryer to 380º F (medium heat) for 5 minutes.
Combine the ingredients for seasoning mix in small bowl and set aside.
Brush both sides of hen with olive oil and mix of seasonings. Place rosemary sprigs in cavity.
Place Cornish hen breast side up in air fryer and cook at 380ºF for 18-20 minutes. Then turn breast side down and cook 10 minutes longer.
To confirm hen is at optimal internal temperature of 165º F, a meat thermometer is recommended.
Once done, allow Cornish hen to rest for 5-10 minutes prior to serving.
Couscous Salad
Salad Ingredients:
1 cup dry pearl couscous (cooked according to package directions)
1 1/4 cup chicken broth
6 oz. chopped kale
1 butternut squash prepped and cut into 1/2-inch cubes
1/3 cup halved walnuts (pecans or pepitas are also a great option)
1/3 cup sweet dark cherries (or dried cranberries)
2 oz. goat cheese, crumbled
2 tbsp. extra virgin olive oil
Dressing Ingredients:
2 tbsp. Calivirgin blood-orange olive oil (or extra virgin olive oil) with a ½ tbsp of freshly squeezed orange juice)
2 tbsp. red wine or apple cider vinegar
Dash of salt and cracked black pepper to taste
Instructions:
Heat oven to 425°F.
In a mixing bowl, brush cubed butternut squash with EVOO. Season with salt and pepper and toss until coated thoroughly. Transfer to a non-stick baking sheet.
Bake for 15 minutes, then remove from the oven and flip to cook bottom side of cubes.
Bake an additional 10 minutes until squash is tender. Remove from oven and set aside to slightly cool.
In a small mixing bowl whisk together dressing ingredients. Season with additional salt and pepper if needed.
In a large mixing bowl combine cooked squash and couscous, sweet dark cherries or dried cranberries, walnuts, chopped kale, and goat cheese. Drizzle with dressing and toss.
Serve once prepared. You may also refrigerate leftovers for later.