Just Squash It!
b'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.\\n\\n\\n\\nSo...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?!\\n\\n\\n\\nWe\'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. \\n\\n\\n\\nThe 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.\\n\\n\\n\\nBecome a Patron!\\n\\n\\n\\n 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.\\n\\n\\n\\nBut first, a recipe:\\n\\n\\n\\nSoy Glazed Acorn Squash Rings\\n\\n\\n\\nServes 2 \\u2013 4\\n\\n\\n\\n1 large acorn squash\\n\\n\\n\\n2 tbsp canola oil\\n\\n\\n\\n3 tbsp soy sauce (I use Bragg aminos because I like the flavor better, not because I care about gluten)\\n\\n\\n\\n3 tbsp maple syrup (doesn\'t have to be expensive maple syrup)\\n\\n\\n\\n1 tsp kosher salt\\n\\n\\n\\n1 tsp freshly ground pepper\\n\\n\\n\\nPreheat oven to 375\\xb0.\\xa0\\n\\n\\n\\nCut both ends off the squash, clean out seeds and strings and discard.\\xa0 Cut squash into 1 \\u20131 \\xbd inch wide rings.\\xa0 There should be at least four slices.\\xa0 Brush each squash slice on both sides with oil and place on cookie sheet.\\xa0 Sprinkle with salt and pepper.\\xa0 Bake squash for 15 minutes.\\xa0\\n\\n\\n\\nMeanwhile, combine soy sauce and syrup.\\xa0 Baste squash rings with soy sauce mixture.\\xa0 Continue baking another 15 \\u2013 20 minutes basting with sauce every 5 -10 minutes until the squash is fork tender and glazed.\\n\\n\\n\\nBut wait, there\'s more! Episode highlights but we hope you listen to the whole thing...it\'s not even 30 minutes!\\n\\n\\n\\n02:15 - Natalia explains what a bully stick is\\n\\n\\n\\n04:49 - All the squashes\\n\\n\\n\\n07:20 - General descriptions, storage, actually good information\\n\\n\\n\\n10:45 - How to acorn squash\\n\\n\\n\\n18:05 - The butternut\\n\\n\\n\\n20:55 - Roasting, cutting, peeling\\n\\n\\n\\n22:58 - Spaghetti squash and my opinion, again\\n\\n\\n\\n25:54 - The problem with spaghetti squash, among other things\\n\\n\\n\\nDon\\u2019t 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! \\n\\n\\n\\nListen on your favorite podcatcher, we\\u2019re probably there, even on Alexa! We\\u2019re on Apple Podcasts, Spotify, Stitcher, Google Play and, of course, here, AND, you can take us on the road anytime you like!\\n\\n\\n\\nWe love and appreciate you guys. Keep listening, hang in there.'