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• A squash recipe even teens will love

2 tablespoons butter
2 onions — chopped
3 pounds butternut squash — stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 pound ravioli, cheese-filled — frozen
5/8 cup neufchatel cheese (also known as low fat cream cheese)
Salt and pepper
5/8 cup half and half

In a soup pot, heat butter over medium high heat. When hot and melted, add onions and saute till translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes. Meanwhile, cook ravioli according to package directions. Drain and set aside.

In a blender, blend half the stew and all the neufchatel cheese to a smooth consistency, add back to the stew. Now add raviolis and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.

Serving Suggestions: A big spinach salad and some whole-grain rolls would round this off nicely.

Nutritional Data: Per Serving: Per serving: 431 calories; 17g fat (34.3 percent calories from fat); 14g protein; 58g carbohydrate; 6g dietary fiber; 132mg cholesterol; 710mg sodium. Exchanges: 3 1/2 grain (starch); 1 lean meat; 1/2 vegetable; 0 nonfat milk; 2 1/2 fat.