Serves 6 to 8 Preparation time: 2 hours Ingredients: 1 2 1/2 to 3 pound pheasant (whole or parts) 3 or 4 Carnival squashes (can substitute acorn squash or sugar dumpling squash) olive oil 1 tbsp unsalted butter 1 lb. wild mushrooms (can use shiitake, cremini, porcini, etc. or a combination), stems discarded and caps sliced 1 large onion, chopped 1 head of garlic 1/2 lb. carrots, sliced or diced 1/2 lb. parsnips, sliced or diced 2 small or one large apple (Newtown Pippin, Granny Smith, Golden Delicious, or any other good cooking apple), peeled and diced 1 cup dry white wine 1/2 cup good quality, Grade B maple syrup 1 cup heavy cream 4 to 6 sprigs fresh sage, minced or cut in a chiffonade 1 15 to 17 oz. package of frozen puff pastry sheets, thawed, unfolded and chilled in one layer 2 tbsp unsalted butter, melted Salt & Pepper to taste In advance: Roast the pheasant as you would a chicken.  If roasting whole, you can cover the breast with bacon to keep it from drying out.  Once done, remove all bones and cut the meat into small (half inch) chunks and set aside. At the same time, cut off the top portion of a head of garlic so that some part of all the individual cloves are exposed.  Sprinkle with several pinches of salt, drizzle with olive oil and wrap tightly in foil. Heat in a 350 to 400 degree (F) oven for up to an hour. Both of these can be prepared one or two days in advance and stored in the fridge. To prepare: Preheat oven to 350 degrees (F). Cut each squash in half from the stem to the base.  Use an ice cream scoop or sturdy tablespoon to scoop out the seeds and create a small bowl.  You may want to scrape out a little of the flesh as well to make more room for the pot pie filling. Slice a small portion from the bottom of each "bowl" so that they stand straight without wobbling (be careful not to slice too much and create a hole). Sprinkle the top and inside of each "bowl" with salt and drizzle with one tablespoon of maple syrup. Place all the squashes together on a baking sheet or lasagna pan and cover with foil. Cook in the oven till flesh is soft, about 1 hour. While the squash is cooking, put a large a saucepan or pot over medium high heat and add 1 tbsp of butter and 2 tbsp olive oil.  Once it's hot add the mushrooms and a large pinch of salt.  Cook, stirring, till all the all the liquid given off has evaporated. Move the mushrooms to a bowl and set aside. Return the pan to the heat and coat the bottom with olive oil.  Once it's hot, add the chopped onion and cook till soft, stirring often. Salt to taste. Then add the prepared pheasant meat and stir to incorporate. After about 5 to 7 minutes add the carrots, parsnips, apples and a big pinch of salt for each.  Stir to incorporate and cook about 3 to 5 minutes. Add 1 cup of wine.  With the wine in the pan, scrape up any bits that have stuck to the bottom of the pan and turn the heat down to medium low.  Simmer till carrots and parsnips are almost done, about 7 minutes. While the pie filling is simmering, remove the individual roasted garlic cloves from the head and stir them in.  Also add the mushrooms and incorporate them into the filling.  When carrots and parsnips are almost tender, mix in the fresh sage, the remaining maple syrup and the heavy cream.  Simmer till you get the desired pot pie filling consistency, not too wet but not too dry. Add salt and pepper to taste. When the squash is done, take them out of the oven and let them rest, uncovered (there may be a small pool of maple syrup at the bottom of each "bowl"; this is fine, you can leave it there).  When the pot pie filling is done, spoon the filling evenly into each of the squash bowls. Take the chilled pastry sheets from the fridge and cut 6 or 8 rectangles sized to cover each of the pot pie bowls.  Place one pastry sheet over each squash.  Brush with melted butter and place in the over till the puff pastry is browned and done, about 30 to 40 minutes. Serve with red wine (Burgundy, Pinot Noir, or other earthy red). (Note: the skin of the squash can be eaten though it is thick and some people choose to just scoop out the flesh and leave it.)