How about those Winter Squash? Intimidating for some. They look weird or they skin is hard and basically, you have not idea what to do with them.

So…what do you do? Just buy the diced butternut squash in the produce section? NO! You can DO this! Listen to this episode and you will become a winter squash master…well, maybe not a master but you’ll be able to practice to become one, okay?!

We’re going to tell you about acorn, butternut and even spaghetti squash in this episode and yes, I’m going to hit the high points below. At least, I consider them high points. You will also get a recipe that I just made up on the spot, right here.

The fancy, schmancy recipe for Roasted Butternut Squash Soup is on the Patreon site for patrons-only so if you want this delicious soup (and I hate soup but I like it), you’ll have to become a patron, sorry! Membership has its privileges, right? I’ve included the Become A Patron button in case you’re interested. If you’re not, ok. You’ll have to be satisfied with this one I’m pulling out of you know where.

Become a Patron!

And, after this episode, we were able to move back into our “recording studio” because the pecans have finished falling from the neighbor’s tree that hangs over my bedroom. We apologize for the ups and downs of the sound quality and effects and who knows…you might enjoy them.

But first, a recipe:

Soy Glazed Acorn Squash Rings

Serves 2 – 4

1 large acorn squash

2 tbsp canola oil

3 tbsp soy sauce (I use Bragg aminos because I like the flavor better, not because I care about gluten)

3 tbsp maple syrup (doesn’t have to be expensive maple syrup)

1 tsp kosher salt

1 tsp freshly ground pepper

Preheat oven to 375°. 

Cut both ends off the squash, clean out seeds and strings and discard.  Cut squash into 1 –1 ½ inch wide rings.  There should be at least four slices.  Brush each squash slice on both sides with oil and place on cookie sheet.  Sprinkle with salt and pepper.  Bake squash for 15 minutes. 

Meanwhile, combine soy sauce and syrup.  Baste squash rings with soy sauce mixture.  Continue baking another 15 – 20 minutes basting with sauce every 5 -10 minutes until the squash is fork tender and glazed.

But wait, there’s more! Episode highlights but we hope you listen to the whole thing…it’s not even 30 minutes!

02:15 – Natalia explains what a bully stick is

04:49 – All the squashes

07:20 – General descriptions, storage, actually good information

10:45 – How to acorn squash

18:05 – The butternut

20:55 – Roasting, cutting, peeling

22:58 – Spaghetti squash and my opinion, again

25:54 – The problem with spaghetti squash, among other things

Don’t forget, you can find us all over the place now! Even though there was a bit of a glitch trying to publish the last episode, we are back!

Listen on your favorite podcatcher, we’re probably there, even on Alexa! We’re on Apple Podcasts, Spotify, Stitcher, Google Play and, of course, here, AND, you can take us on the road anytime you like!

We love and appreciate you guys. Keep listening, hang in there.

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