— Melissa Bryant

Oh my gosh, this is so funny because now that squash are coming into grocery store season, because in July when I wanted butternut squash, my local grocer didn't have any. So yesterday I was at the grocery store at 6:00 AM 'cause I like to go early in the morning and they had a butternut squash, but it was cut in half and all of the spaghetti was gone. And I was like, why is that? Because the spaghetti is the most fun part. However, I, uh, really do enjoy using an air fryer when I cook. So I took the butternut squash, left it halved as it was without the pasta inside, and I scored it on the inside. And then I, uh, slathered it in, excuse me, in, uh, balsamic vinegar, turned it upside down, put a little water in the bottom of the air fryer, and I steamed it. And then when it was finished, I cut it and then I roasted it in the oven and it came out beautifully and tasted delicious. So I think that, uh, again, vinegar comes into play. Balsamic vinegar, and I will say this, it's really important to read the label on the balsamic vinegar that you use because the lesser priced ones, uh, add corn syrup, solids, they add sugar, they add preservatives, and some of the higher end or ones that are actually from Italy saying that they use balsamic from Moderna, they are a little bit higher quality and will cook better for you and so forth. So sometimes I just like to cut them into slices and roast them using the techniques that reteach in the roasting vegetables unit, which I always find helpful. But I think there are like a thousand million things to do.