Sell Everything, Delivering with Horses and That Girl for October 27, 2025

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 GeekJamie and Glenn's Amazon StorePic Credit: Kristen Kopp and Miami MoonlightGuest: Kirsten Kopp, visit her Unanchored YouTube ChannelGuest: Pat Raia of What Italians Really EatCoupon: US Rider - New members 20% off with code... USROCT25Additional 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 seedsPlace squash in a baking dish cut side downAdd 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 foilBake 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 squashServe 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 pulpSpread them out and dry with a paper towel until most of the moisture has been removedLine a shallow baking sheet pan or cookie sheet with parchment paperPlace the seeds in a single layer on the parchment paperSprinkle 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