In a food processor, combine sage leaves, pine nuts, Parmesan cheese, garlic, and salt. Pulse until finely chopped. Slowly add olive oil while blending until smooth. Set aside.

Make the Black Pepper Streusel

In a bowl, mix flour, brown sugar, and black pepper. Cut in cold butter until the mixture resembles coarse crumbs. Set aside.

Prepare the Cornish Hens

Preheat the oven to 375°F (190°C). Rub Cornish hens inside and out with sage pesto. Place them in a roasting pan.

Prepare the Summer Squash Pinwheel

Slice summer squash thinly lengthwise. Lay slices flat, slightly overlapping. Spread a thin layer of sage pesto on top and roll into pinwheels. Secure with toothpicks.

Cooking

Roast the Hens and Pinwheels

Place the pinwheels around the hens in the roasting pan. Sprinkle black pepper streusel over the hens and pinwheels. Roast in the oven for about 45-50 minutes, or until the hens are cooked through and juices run clear.

Serve

Plating

Remove the Cornish hens and pinwheels from the oven. Let rest for 10 minutes before serving. Garnish with fresh raspberries and shaved black truffle.