Ep 10. Squash Court

In this episode of Good Eats, host Alton Brown explores the world of squash, showcasing its versatility as an ingredient in both sweet and savory dishes. Dubbing squash the "fruit of fall," Brown kicks off the episode by delving into the different varieties of squash on the market, including acorn, butternut, and spaghetti squash. He then proceeds to highlight the nutritional benefits of squash, which is high in vitamins and minerals.

The episode is divided into three segments, each of which focuses on a different type of squash and offers a unique recipe that incorporates it. The first segment centers on acorn squash, which Brown describes as the most "meaty" of all the squashes. He shows viewers how to properly roast acorn squash in order to bring out its natural flavors, and then uses the roasted squash in a savory recipe for Acorn Squash Soup. The soup is infused with fragrant herbs like thyme and sage, and finished with a drizzle of sour cream.

The next segment shifts to butternut squash, which Brown describes as the most popular and versatile of all the squashes. He demonstrates how to properly peel and cube butternut squash, which can be a difficult task due to its bulbous shape. Armed with a vegetable peeler and paring knife, Brown makes quick work of the task and then shows viewers how to use the cubed squash in a delicious recipe for Butternut Squash Lasagna. The lasagna is layered with creamy ricotta cheese, hearty sausage, and a butternut squash puree that serves as a flavorful substitute for traditional marinara sauce.

The final segment of the episode is devoted to spaghetti squash, which Brown describes as the most unique of all the squashes due to its stringy flesh that resembles spaghetti noodles. He shows viewers how to transform the squash into a vessel for a decadent dessert by baking it in the oven and scooping out the flesh to make Spaghetti Squash Creme Brulee. The dessert is rich and velvety, with a crispy caramelized sugar topping that complements the squash's natural sweetness.

Throughout the episode, Brown sprinkles in helpful tips and tricks, such as how to roast squash seeds for a crunchy snack and how to cut through the tough skin of a spaghetti squash with a sharp chef's knife. He also offers up a few fun facts about squash, such as the fact that pumpkins are technically a type of squash and that squash is one of the oldest cultivated crops in the world.

In typical Good Eats fashion, Brown infuses a healthy dose of humor and wit into the episode, keeping viewers engaged and entertained throughout. He also incorporates a bit of history, tracing the origins of squash back to ancient times and its role in Native American cuisine. By the end of the episode, viewers will have a newfound appreciation for the humble squash and a handful of tasty recipes to add to their repertoire.