The summer has come to a close and the falling leaves

stir our desire for the comfort foods of Autumn. 

 

Here are a few of our favorite October dishes being served this month

at Sweet Basil's Restaurant

Cornish Game Hens With Sausage and Cranberry Bread Pudding

(serves six)

6 Cornish game hens 1 loaf white bread

3 pounds spicy pork sausage

4 cups dried cranberries

1 cup fennel

2 tablespoons fresh thyme

8 eggs

3 cups heavy cream

Olive oil, salt and pepper

Prepare and clean Cornish game hens. Rub with olive oil, salt and pepper, and set aside. Preheat oven to 400 degrees. Cook crumbled sausage in olive oil until it begins to brown. Add fennel and finish cooking until the sausage is browned and firm. Cool meat and fennel in the refrigerator. Slice the loaf of bread into one-inch cubes and place    in a large mixing bowl. In a separate bowl, combine eggs, heavy cream, cranberries, thyme, salt and pepper, and whisk until well-blended. Pour the egg mixture over bread cubes, add the cooled sausage and fennel, and let sit for 10 minutes.

 Use one cup of bread pudding per hen, filling each cavity while ensuring a small amount of air space at the top. Bake for 35 minutes at 400 degrees, and roast until done. Test to make sure the juices run clear. Use pan drippings and remaining fresh herbs to make a natural gravy.

  

Butternut Squash Puree

 (serves six)

2 medium butternut squash

½-cup brown sugar

½-cup heavy cream

2 tablespoons butter

1 teaspoon maple syrup

Nutmeg, salt and pepper

Heat salted water to a boil in a large saucepan. Peel squash and remove any seeds. Dice uncooked squash into ¾-inch cubes and add to boiling water. Cook until fork tender. Remove from heat and drain thoroughly. Place squash in a food processor. Add brown sugar, heavy cream, butter, and maple syrup, and blend until smooth. Add nutmeg, salt and pepper to taste.