Here's the blueprint:
2 cornish game hens
bottle of chardonnay
The plan was to create a wine mushroom sauce for the hens. This was to be accomplished by reducing an entire bottle of chardonnay, mixing with mushrooms and butter and making a sauce. Somehow.
The hens were roasted in the oven at 375 for about an hour.
The wild rice was cooked according to directions, about an hour.
The acorn squash was sliced up, placed in a bread pan (because it fits in the oven next to my roasting pan) and it cooked for an hour or so.
The carrots took 10 minutes to steam.
In the bottom line I added the mushrooms and reduced wine to the pan containing the Cornish hen drippings and stirred it around. It made a nice gravy which I served over the hens and rice.
Here's the result of about 2 hours work.