Polo Player Kirsten Kopp sold everything for a brand new adventure and you can follow along and Pat Raia returns with a simple fall recipe for Baked Acorn Squash. Plus, some product reviews and some “That Girl” moments. Listen in…
HORSES IN THE MORNING Episode 3805 – Show Notes and Links:
- Hosts: Jamie Jennings of Flyover Farm and Glenn the Geek
- Jamie and Glenn’s Amazon Store
- Pic Credit: Kristen Kopp and Miami Moonlight
- Guest: Kirsten Kopp, visit her Unanchored YouTube Channel
- Guest: Pat Raia of What Italians Really Eat
- Coupon: US Rider – New members 20% off with code… USROCT25
- Additional support for this podcast provided by: US Rider, RideTV, Equine Network and Listeners Like You
Time Stamps:
01:00 – Product Reviews
09:22 – Daily Whinnies
19:00 – Holiday Voicemail Announcement
27:00 – Pat Raia
46:24 – Kirsten Kopp
01:05:00 – That Girl Moments
01:15:00 – Auditor Post Show
Recipe:
Baked Acorn Squash – Heat oven to 350-degrees
- Cut squash in half
- Remove seeds
- Place squash in a baking dish cut side down
- Add about ½ cup of water to the pan (You want to add enough water to cover the squash about ¼ of the way up)
- Cover with foil
- Bake for about 30 to 35 minutes. You can tell the squash is tender when you can easily pierce the skin of the squash with a fork.
- Remove the squash from the pan making sure there is no water in the “well” of the squash
- Serve it plain with butter and salt, or fill the well with melted butter mixed with cinnamon and brown sugar, or “stuff” the well with a mixture of melted butter, browned and crumbled Italian sausage and walnuts.
- *Tip for the sausage filling – melt about half a stick of butter in a frying pan – (I use cast iron, but any frying pan will do).
- Once the butter is melted, crumble the sausage and brown it.
- Add slightly minced walnuts and saute them so the tastes meld.
- Then fill the well of the hot squash and serve
- If you like, wash the seeds well to remove all of the squash’s pulp
- Spread them out and dry with a paper towel until most of the moisture has been removed
- Line a shallow baking sheet pan or cookie sheet with parchment paper
- Place the seeds in a single layer on the parchment paper
- Sprinkle with salt or garlic salt or whatever you choose – for a little heat sprinkle with salt and a little red pepper
- Place the pan in a 350-degree oven and roast the seeds turning them in about 6- 8 minutes
- Roast another 3-5 minutes until they are a little brown and crispy