Instructions: It may be hard to believe, but The Cook and Kitchen Staff still have several recipes that may help you prepare Winter Squash for an entirely new and refreshing presentation at your dinner table.

Todays recipe is for a squash piquant. Now, you may be saying to yourself, what exactly is a "piquant"? Literally defined, a piquant is a dish that is

"agreeably pungent in taste" or "interestingly provocative." Mmmm, mmm. Are you hungry yet?

So todays recipe puts a little bite into Winter Squash. We strongly recommend you ignore the literal translation and bite into this savory squash piquant for dinner tonight. Feel free to offer us your own definition after feasting on this Fall Favorite recipe.

In a large pot over medium-high heat, cook sliced squash in lightly salted boiling water until tender, about 20 to 30 minutes.

Drain well, and when cool enough to handle, separate squash pulp from the outer skin. Add butter, salt, pepper, and sugar, then mash the squash in the same cooking pot.

Meanwhile, fry the bacon in a skillet over medium heat until lightly browned, making sure to reserve the drippings. Add onion and green pepper, and continue to saute the vegetables with the bacon until tender, about 5 minutes.

Temper the lightly beaten egg with some of the bacon mixture, then add the egg and cracker crumbs to the skillet and stir to combine.

Pour the bacon mixture from the skillet into the mashed squash and stir with a wooden spoon to evenly distribute all ingredients. Place the mixture in a lightly greased oven-proof baking dish and bake in a pre-heated 350-F degree oven for about 30 minutes, or until heated through. Serve warm.

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