This recipe was created by Eric Acklowitz, head chef at Dr. Sears' Zone Cuisine in New York City. It is perfect for a holiday dinner.

4 - 4 Block Meals

Ingredients:
2 Cornish hens cut in half, skin removed
1 teaspoon olive oil
1 teaspoon salt
2 teaspoons ground black pepper
8 ounce pomegranate juice
1 tablespoon orange zest
1 teaspoon lemon zest
1 sprig of fresh thyme
2 teaspoons olive oil
¾ ounces brown sugar
2 ounces water
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
Pinch allspice
8 ounces apples, granny smith, peeled and sliced
24 ounces acorn squash, peeled and cut into wedges
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon black pepper

Instructions:
1. For the pomegranate glaze, combine the pomegranate juice, 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. 2. 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. 3. Brush the hens with olive oil and season with salt and pepper. Bake on a sheet pan cut side down in a preheated 300 degree 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. 4. 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. 5. To plate the hens, place the Cornish hen cut side down in the center of the plate, arrange 6 ounces of the squash around the hen. Top the Cornish hen with the rest of the apples. Garnish with a fresh thyme sprig.