Instructions: Combine squash, celeriac, carrot, potato, and turnip in large saucepan; cover with 2 inches cold water. Cover and bring to a boil; reduce heat to medium and simmer until all vegetables are very tender, 30 minutes. Drain, cover, set aside and keep warm.

Preheat oven to 425F.

Cook onions in chicken broth and 1 tsp margarine until liquid has evaporated and onions begin to turn golden, 15 minutes. Cover, set aside and keep warm.

In large bowl of electric mixer, add root vegetables, the remaining tb margarine, milk, slat and pepper; beat with mixer until smooth. With rubber spatula, scrape into prepared 1 1/2 qt casserole and top with the cooked onions. Place in oven and bake until light crust forms on top and onion are browned, 25 minutes.

Divide evenly among 4 plates and serve hot.

NOTES : On a cold winters evening, this comfort food goes well with anything.

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