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Season Fourteen, Episode One. Still Growing

Acorn Squash Aesthetics

Discover the cozy acorn squash and learn why this ribbed autumn favorite has become a staple of cool weather cooking.

description for amiyah: a small dark green acorn squash with deep ribs running from top to bottom, shaped like a plump acorn, firm and glossy on matte black velvet.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Living the gold leaf life. You good, Amiyah?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Acorn squash!
    Amiyah: The hosts gave the wheel a big spin, watched it click past the pegs, and landed on acorn squash. That set the theme for a cozy cool weather favorite shaped just like its name.
    Poke: Buckle up, folks. We are doing acorn squash today.

  2. History

    Poke: Give me the history. Where did acorn squash begin?
    Amiyah: Acorn squash is a type of winter squash that comes from the Americas, where squashes have been grown for thousands of years. Indigenous peoples cultivated many kinds long ago.
    Poke: Its small size, sweet flesh, and good keeping made acorn squash a beloved autumn staple that spread to tables around the world.

  3. Fun Facts

    Amiyah: Time for the surprising tidbits.
    Poke: Acorn squash is named for its acorn like shape.
    Amiyah: Wait, really?
    Poke: Its deep ribs make it easy to recognize.
    Amiyah: Okay, that is so good to know.
    Poke: The flesh turns sweet and tender when roasted.
    Amiyah: I did not know that at all.
    Poke: It is a winter squash that stores well into the cold months.

  4. Varieties

    Amiyah: Let us talk varieties. What is out there?
    Poke: Acorn squash comes in a few colors beyond the classic dark green.
    Amiyah: I am listening.
    Poke: Green acorn squash is the familiar dark ribbed kind.
    Amiyah: Golden acorn squash has a sunny yellow skin.
    Poke: Okay, that is so good to know.
    Amiyah: White acorn squash is pale with a mild flavor.

  5. World Use

    Amiyah: Now let us take a trip. How is it used around the world?
    Poke: In the United States, acorn squash is roasted with butter and maple.
    Amiyah: That tracks.
    Poke: In Mexico, squashes like this one fill warm savory dishes.
    Amiyah: Wait, really?
    Poke: In Japan, similar winter squash is simmered until sweet.
    Amiyah: Okay, that is so good to know.
    Poke: Across many kitchens, the halves are stuffed and baked.

  6. Myth

    Amiyah: Let us bust a myth. What have we got?
    Poke: A lot of people think some people think the ribbed skin of acorn squash is too hard to deal with.
    Amiyah: See, this is why I love this show.
    Poke: Here is the truth. You do not even need to peel it. Roasting softens the skin, and you can simply scoop the sweet flesh right out of the half.

  7. Fan Question

    Poke: Time for our favorite part, the fan question.
    Poke: Do you eat the skin of acorn squash?
    Amiyah: Love this question.
    Amiyah: You can. Roasted acorn squash skin becomes tender enough to eat, though many people simply scoop out the soft flesh.

  8. Host Opinions

    Amiyah: Here is where I land on this one, no sugar coating.
    Amiyah: I will be real, this one is growing on me the more we talk about it.
    Poke: Classic Amiyah take. I respect the commitment to the bit.
    Amiyah: Amiyah loves acorn squash halves roasted with maple until caramelized.
    Poke: Poke prefers them stuffed with a savory grain filling.
    Poke: I mean, you are not wrong, but you are also very dramatic about it.

  9. Lightning Round

    Amiyah: Time for the Fun Fact Lightning Round.
    Amiyah: Acorn squash is a winter squash.
    Poke: It is shaped like a giant acorn.
    Amiyah: The deep ribs are its signature.
    Poke: It stores well in a cool spot.

  10. Recap

    Amiyah: So what did we take away from this one?
    Poke: The hosts learned that acorn squash is a sweet, ribbed winter squash from the Americas, cozy and easy to roast, and a beloved staple of cool weather cooking.

  11. Recipe

    Amiyah: And now my favorite part, the recipe.
    Poke: Today we are making Maple Roasted Acorn Squash. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Maple Roasted Acorn Squash, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Maple Roasted Acorn Squash

Ingredients

  • 2 acorn squash, halved and seeded
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • One half of a teaspoon cinnamon
  • Salt

Preparation

  1. Preheat oven to 400 F.
  2. Cut each acorn squash in half and scoop out the seeds.
  3. Stir together the melted butter, maple syrup, and cinnamon, then brush it over the cut sides.
  4. Place the halves cut side up on a baking sheet and sprinkle with salt.
  5. Roast for 40 to 45 minutes until tender and caramelized.

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