Season Fourteen, Episode Three. Still Growing
Take a closer look at sunny yellow squash and the many easy ways it shines in summer cooking.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: I am good, just swaying in the breeze. How about you?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Yellow squash!
Amiyah: The wheel spun to yellow squash, the sunny summer vegetable that fills gardens to overflowing. The hosts dug into this cheerful, easygoing favorite.
Poke: Buckle up, folks. We are doing yellow squash today.
Poke: Let us go back in time. What is the story of yellow squash?
Amiyah: Yellow squash is a summer squash from the Americas, part of the same family grown for thousands of years. Unlike winter squash, it is picked young and tender.
Poke: Easy to grow and quick to cook, yellow squash became a warm weather staple, often so plentiful that gardeners share it with all the neighbors.
Amiyah: Time for the surprising tidbits.
Poke: Yellow squash is picked young, with a soft edible skin.
Amiyah: That tracks.
Poke: It comes in straightneck and crookneck shapes.
Amiyah: Wait, really?
Poke: It cooks quickly and turns tender fast.
Amiyah: Okay, that is so good to know.
Poke: The whole squash is eaten, skin, seeds, and all.
Amiyah: Break down the different types for me.
Poke: Yellow squash comes in a couple of familiar shapes.
Amiyah: Go on.
Poke: Straightneck squash has a smooth, even shape.
Amiyah: Crookneck squash has a curved, bumpy neck.
Poke: Wait, really?
Amiyah: Baby yellow squash is extra tender.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In the American South, yellow squash is fried into crisp rounds.
Amiyah: I did not know that at all.
Poke: In the Mediterranean, it is grilled with olive oil.
Amiyah: That tracks.
Poke: In Mexico, it is stewed with corn and tomatoes.
Amiyah: Wait, really?
Poke: Across many kitchens, it is sauteed as a quick side.
Amiyah: Time for the Myth of the Week. What do people get wrong?
Poke: A lot of people think some people think you must peel and seed yellow squash.
Amiyah: Amazing.
Poke: Here is the truth. There is no need. Yellow squash is picked young, so the skin and seeds are tender and fully edible, just slice and cook.
Poke: Time for our favorite part, the fan question.
Poke: What is the difference between yellow squash and zucchini?
Amiyah: Love this question.
Amiyah: They are close cousins. Yellow squash is yellow and sometimes has a curved neck, while zucchini is green and straight, but they cook in very similar ways.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves yellow squash sauteed quickly with garlic.
Poke: Poke prefers it grilled until lightly charred and sweet.
Poke: I mean, you are not wrong, but you are also very dramatic about it.
Amiyah: Okay, quick facts, lightning round style.
Amiyah: Yellow squash is a summer squash.
Poke: It is picked young and tender.
Amiyah: It comes in straight and crooked necks.
Poke: It cooks in just minutes.
Amiyah: Let us recap what we learned today.
Poke: The hosts learned that yellow squash is a tender, quick cooking summer squash eaten skin and all, a cheerful and plentiful warm weather favorite.
Amiyah: Time to head to the kitchen.
Poke: Today we are making Sauteed Yellow Squash. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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