Using a large cleaver or a heavy knife, cut the pumpkin in half. Using a strong metal spoon, scrape out the seeds and any stringy stuff and discard. Slice the pumpkin into 1 1/2 inch / 3.5 cm thick wedges. Using a vegetable peeler or paring knife, peel the wedges. Cut the wedges into 1 inch / 2.5 cm chunks and put them in a bowl.

Place the pumpkin, rutabaga and potato into a large pot, cover with cold water and add about 1 teaspoon salt. Cover and bring to a boil over high heat. Immediately reduce heat to low and simmer until the vegetables are very tender, 5 to 10 minutes, depending on the size of the chunks. Drain and return the vegetables to the pot.

Meanwhile, in a small pan over low heat, heat the margarine, milk, and onion until the marge melts and the milk is steaming. Remove the pan from the heat; set aside.

Return the pot of vegetables to low heat and shake the pot for several minutes until all of the liquid has evaporated. Remove the pot from the heat. Using a potato masher, ricer or hand-held electric mixer, mash the vegetables (do not use a food processor). Slowly add the milk mixture to the mashed vegetables and stir to combine. Add the nutmeg, salt and pepper to taste and stir well. Serve immediately.

The rutabaga (also known as the swedish turnip, yellow turnip or swede) is on my list of underappreciated foods. True to its reputation, the rutabaga does have a sharp edge to its taste, an edge I find delicious, but pairing it with pumpkin sweetens it up enough to make it more acceptable. Together, pumpkin, potato and rutabaga are a nutritional powerhouse.

Source: 'Washinpton Post'