Instructions: PREP: Peel and trim all vegetables; then cut as directed.

Oven : initial setting 400F.

1. In a large stainless-steel skillet, melt 1 tsp each butter and oil over moderately high heat. Add onion and carrot and cook, stirring occasionally, until the vegetables are browned all over, about 10 minutes.

Transfer the vegetables to a large roasting pan.

2. Add another 1 tsp each butter and oil to the skillet. Add the celery root and butternut squash and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to the roasting pan.

3. Repeat the cooking processing to brown the acorn squash and parsnips.

Transfer to roasting pan.

4. Add the remaining oil to the skillet. Brown the mushroom caps, about 6 minutes; transfer to roasting pan.

5. Add broth to the skillet and bring to a simmer over high heat, scraping up any brown bits. Pour the broth over the vegetables in the roasting pan.

Season with salt pepper and marjoram. Cover with boil and cook the vegetables in the oven for about 45 minutes, or until just tender when pierced. Increase the oven temperature to 450F and cook, uncovered, for 5 to 20 minutes longer or until gravy is at desired consistency.

VARIATION: No added fat: use cooking spray and/or liquid such as wine or broth to brown the vegetables: 299 cals, 3g fat, 9% cff.

*MUSHROOM BROTH: Reserve stems to enhance bouillon or canned broth. Add

(to taste): chopped mushroom stems, onion, garlic, dry white wine, soy sauce, salt and pepper, water, and fines herbes of choice. Reduce 6 cups to 4, slowly; strain before using.

NOTES : tested - and ... Go for the gold! a deep, caramelized color.

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