1. Preheat oven to 425°F (220°C), Gas Mark 7. Line a large baking sheet with parchment paper.
2. Cut squash in half lengthwise; scoop out and discard seeds. Peel and core 2 apples. Cut in half. Place cavity side down on the parchment paper along with the garlic cloves.
3. Season the inside of the squash with salt (if using) and pepper. Place cut side down on the baking sheet. Roast until squash is tender when pierced with a fork, about 40 minutes. Remove from oven and allow to cool enough to handle.
4. Peel squash and working in batches as needed, puree squash flesh, roasted apples, and roasted garlic. Puree until smooth. Transfer squash mixture to a large heavy pot. Whisk in chicken broth and thyme. Slowly heat over medium-low heat until steaming and hot, stirring frequently.
5. While soup is heating, cut remaining apple in half and remove core. Cut 12 very thin apple slices (you’ll have about 1/2 apple left to use as a snack or another meal).
6. Ladle hot soup into 12 heated soup tureen or individual bowls. Float apple slices on top and serve.

1. Preheat oven to 300°F (149°C).
2. Arrange peppers on a baking sheet and roast for 30 to 45 seconds until warmed. Remove the stems and seeds and puree the flesh in a food processor to a fine powder.
3. Stir in black pepper and place in a shallow dish. Set aside.
4. Rinse the quail and pat dry. Sometimes you can buy quail already boned-out, or remove the breastbone by cutting down the bone with a sharp knife and pulling the bone away from the carcass. Rub the quail with lemon juice and brush tops of quail with the olive oil. Sprinkle on the chile pepper mixture and press in gently with your fingers.
5. Increase oven setting to 325°F (160°C), Gas Mark 3 Place the quail in a single layer in a large shallow baking pan, breast side up. Add about 1/8 inch water to the pan. Cover with foil and bake for 3o to 45 minutes, until done.
6. To prepare sauce: heat oil in a small heavy saucepan. Add shallots, kumquats and jalapeños. Saute over low heat, stirring, until shallots are limp, about 4 minutes. Stir in vinegar and simmer until liquid almost evaporates. Add orange juice, honey, and chicken broth. Simmer until reduced to about 2 1/2 cups (600 ml) and the sauce lightly coats the back of a wooden spoon. Taste, adding salt (if using) and pepper. Keep warm.
7. To serve, arrange roasted quail on a large serving platter. Nap each quail with 2 tablespoons (30 ml) of the sauce. Place any remaining sauce in a small serving dish to pass separately. Decorate the platter with lemon leaves and kumquats.

Editor’s Note: The analysis assumes that you will not eat the skin. If you do, add 50 calories and 5 grams of fat.

1. Preheat oven to 350°F (160°C), Gas Mark 3.
2. Lightly coat game hen halves with cooking spray. Combine bread crumbs, parsley, garlic, rosemary, and thyme. Sprinkle over the hens.
3. In a large bowl, combine fruits, onion, celery, melted margarine, and sage. Stir in bread crumbs. Moisten with wine and chicken broth to desired consistency. Transfer mixture to a large oven-proof shallow casserole dish. Arrange seasoned game hen halves on top. Drizzle with lemon juice and top with lemon zest.
4. Cover with aluminum foil and bake until hens are tender, about 40 minutes. Uncover and continue to bake until hens are nicely browned, another 5 to 10 minutes. Serve at once.

Editor’s Note: The analysis assumes that you will not eat the skin of the game hen. If you do, add 100 calories and 11 grams of fat.

1. Preheat the oven to 400°F (200°C), Gas Mark 6. Rinse rabbit pieces and pat dry.
2. Heat oil over medium-high heat; add Canadian bacon and saute until browned, about 5 minutes, stirring frequently. Add shallots and continue to saute for 4 minutes, until shallots are limp. Using a slotted spoon, remove bacon mixture; drain on paper towels. Add the rabbit pieces to the skillet and saute for 5 minutes per sides until nicely browned, turning once.
3. Transfer rabbit pieces to a roasting pan. Top with bacon mixture and rosemary. Add chicken broth to the pan. Cover with aluminum foil and roast for 50 to 60 minutes until rabbit is tender. Arrange rabbit on a heated serving platter; keep warm.
4. Place roasting pan on top of the stove and stir in dry white wine. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced by 1/3. Add pomegranate seeds and heat through. Spoon sauce and seeds over the rabbit pieces and garnish with rosemary sprigs, if desired.

1. Preheat oven to 350°F (180°C), Gas Mark 4.
2. Trim and discard all leaves off the cauliflower. Cut stem flush with the bottom of the head to allow it to sit steadily.
3. In a small bowl, cream together remaining ingredients. Spread mixture evenly over the top and sides of the cauliflower. Place in a large oven-roof casserole and cover tightly with aluminum foil.
4. Roast until cauliflower is fork-tender, about 1 1/4 hours. Carefully transfer whole cauliflower to a large heated serving platter. Spoon any pan juices over the top and serve at once.

1. Preheat oven to 400°F (200°C), Gas Mark 6. Wrap each beet in aluminum foil and place in a shallow roasting pan.
2. Roast until tender when pricked with a knife, about 30 to 40 minutes. Allow to cool before slipping off the skins. (The beets may be roasted up to 2 days ahead and store, still wrapped, in the refrigerator.) When ready to continue,, unwrap and slip off the skins.
3. Transfer the beets to a food processor. Add the onion and balsamic vinegar. Process to a smooth puree. Place beet puree in a heavy-bottom saucepan and add butter pieces. Gently reheat over very low heat. Taste and add salt (if using) and pepper to taste. Serve hot, garnished with the grated orange zest.

1. Preheat oven to 350°F (180°C), Gas Mark 4. Place twelve 3/4 cup ( ml) custard cups in a large baking pan.
2. In a large bowl, whisk together the pumpkin puree, eggs, egg whites, brown sugar substitute, and cornstarch. Gradually whisk in evaporated milk. Stir in vanilla, cinnamon, ginger, and salt (if using). Whisk again to combine thoroughly.
3. Pour the mixture into the 12 custard cups, dividing equally. Sprinkle the top of each with a little nutmeg. Fill the baking pan with hot water to come halfway up the sides of the cups.
4. Bake for 50 minutes, until set and custards are lightly browned. Transfer custards to a wire rack to cool. Serve warm or cold.

1. Working over a bowl to catch any juice, peel the oranges, removing all rind and white pith. Thinly slice each orange crosswise, then cut each orange slice in half. Set aside. Reserve juice.
2. Peel papayas; scoop out and discard the seeds. Cut the papayas into long strips, about 1/2 inch (2.5 cm) wide and 2 inches (5 cm) long. Set aside.
3. Rinse berries and remove the hulls. Cut strawberries into halves.
4. Stir grated lime zest and juice into reserved orange juice.
5. Arrange cut fruits in an attractive pattern in a large shallow serving bowl, keeping like fruits together. Drizzle with juice mixture and decorate with sprigs of mint.