I'm Molly and I'm Matthew. Welcome to Spilled Milk, the show where we cook up something

delicious and eat it all and you can't have any.

Today we're going to be talking about winter squash.

Wait, seriously, today's topic is winter squash

for the whole show because I don't even really like winter squash.

Oh, come on, you're not going to tell me that you're one of those

people who thinks it's too sweet are you? Yeah I'm pretty much one of those people.

It's pretty sweet you got to admit. Well I mean yeah it's sweet I mean like you know that's

what it's about but the thing is is either you

celebrate that sweetness you sort of caramelize it you put some butter on it or you you

know you use it in a recipe or a dish that that's going to just sort of counter that sweetness with some savory

components.

It's delicious.

Well, that sounds good because I have been going to the farmers market and noticing that they

have about 100,000 different kinds of winter squash there like the

delicata squash and the cabocha squash and the butternut squash and scary enormous

squashes and I've been thinking I'd like to do something with those.

Well, I think that we can hook you up with some good ideas.

So what's something that I could make that would tone down that sweetness

so that I wouldn't feel like I was being hit on the head

with a sweet hammer during lunch?

A sweet hammer. I don't know I think a sweet hammer sounds

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