Heat oven to 450˚F.
Arrange squash on baking sheet and dress with a liberal drizzle of EVOO. Season with salt, pepper and a little freshly grated nutmeg. Roast 25-30 minutes, until very tender and brown at edges, turning once.
Pat hens dry and arrange on baking sheet with rim. Combine thyme, zest, fennel or coriander and paprika. Drizzle hens with oil and season with salt, pepper and spice blend. Roast 35 minutes or until juices run clear.