I'll get back to my food pyramid musings next month, but so as not to leave you all in a non-cooking lurch, here is a recipe I whipped up recently. It is perfect for a Sunday afternoon in front of the television watching football. And it is a great way to get kids – or naysayers – to eat winter squash.

2 strips thick-cut bacon, diced
1 small onion, diced
1 pound winter squash (I used butternut), peeled and diced
1 teaspoon Gayelord Hauser's All Natural Instant Vegetable Broth (available at Whole Foods)
OR 1 vegetable bouillon cube
1 box Neufchatel cheese or cream cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Cook the bacon over moderate heat until crispy and the fat has been rendered. Remove the bacon to drain and all but 1 tablespoon of fat from the pan. Reserve the bacon. Saute the onion in the bacon fat for a couple of minutes, but do not brown. Add the squash and saute for two more minutes. Add the instant veggie broth powder and stir. Carefully add enough water to cover the squash. Bring to a boil and cook until the squash is very tender. Drain the squash and onions and allow to cool (place in refrigerator to speed the process). You can reserve the broth for another use. Using a potato masher or fork, smash the squash until it is a smooth paste, then mix into the Neufchatel cheese and combine well. Add the spices and combine. Season with salt and pepper. Serve with veggie sticks or wheat crackers.