Even though the kitchen is in a state of disarray, I get tired of eating out at the same ole places close to home so I decided to just throw something together in the midst of the clutter and chaos.   The goal was to use as few dishes as possible because we are currently using the utility sink in the garage as our source of water which prompted from Todd “At least we have water and you don’t have to go outside to pump from a well”  which, of course, led to the discussion of ever actually pumping water from a well.  I vaguely recalled using a pump but couldn’t remember if it was out of necessity or a weekend adventure at Silver Dollar City pretending to be a colonial woman!  I pondered a bit and determined that I had indeed used a pump on several occasions at my great Aunt Eva’s farm.  But, I called my mother to confirm if my vague recollections were on the mark which led to another round of discussions totally unrelated to the kitchen remodel as she remembered another time and place I had used a well at another relative’s house.    Todd said that my 17 year old daughter Taylor would look at me like I had grown three heads if I asked her the same question.  So true!  Anyway, to the dish at hand.   Goal:  Edible dinner with not much cleanup.  Plan: Forage in the refrigerator for ingredients.  My Finds:  Butternut squash, bacon, an onion and some heavy cream.  I peeled the butternut squash, scooped out the seeds and cut it into bite size cubes,  dumped it onto a baking sheet and sprinkled it with olive oil and salt and pepper and popped it in the oven.   Put a pot of water on to boil for some pasta.  Used the same cutting board to coarsely chop half an onion and about six slices of bacon into lardons (fancy term for 1/2 inch slices).   Sauteed the bacon and onions in a pan.  Added a few sprigs of fresh thyme from the herb garden.   When the squash was roasted, I added it to the pan with the bacon, onions and thyme.  Added the pasta and a touch of heavy cream.   Result:  One cutting board.  One knife.  One baking sheet, one pot and one pan.  Not too bad for a hearty and satisfying dinner and perfect for the cool weather we hopefully will be enjoying soon here in Florida.