HITM:  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…

AUDITOR POST SHOW:  10 funny, lighthearted life questions that we should ask ourselves.  

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