Nonstick vegetable oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper

1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar
autumn, vegetables,

2 leeks, white part only, cut into 1/2-inch slices
1 pound turnips, peeled, cut into 1/2-inch cubes
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes
2 bay leaves
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1 head garlic, 1/2 inch trimmed off top
vegetables, ,

1 teaspoon caraway seeds
1 1/2 tablespoons salt
4 garlic cloves
1/4 cup mild honey
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1 teaspoon black pepper
2 large zucchini (1 1/4 lb total), halved lengthwise and cut into 1 1/2-inch pieces
2 medium turnips (1/2 lb total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
2 red bell peppers, quartered and cut into 1 1/2-inch pieces
1 1/2 lb butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-oz) can whole tomatoes, drained and chopped
1/2 cup chicken broth
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
6 tablespoons chopped mixed fresh parsley, cilantro, and mint

Accompaniment: couscous

cornish, hens, vegetables