Wash hens and dry. Soften butter and add 1 bunch chopped chives and 2 cloves chopped shallot. Stuff the cavity of the hen with thyme and rosemary. Save some thyme and rosemary for roasting pan. Take softened butter and spread a Tablespoon in under the breast of the hen. Put birds on a rack in a roasting pan and add potatoes that have been seasoned with salt and pepper. Also add baby carrots and 3 red peppers that have been seasoned and cut into quarters. Add the remaining herbs and garlic and shallots to pan and roast for 25 minutes at 375 then add the squash to the pan. Baste the hen with the left over herb butter and finish cooking 25 - 30 minutes. Yield: 6-8 Recipe by: IN FOOD TODAY SHOW #INJ308