Delicata Squash Delight

The Full Conversation

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

1. 01Intro

   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: Feeling great and ready to learn something new.
   Amiyah: All right, let's spin the wheel and see what we have today.
   Poke: boom. Delicata squash!
   Amiyah: The wheel clicked to a stop on delicata squash, the tender striped squash that is as easy as it is pretty. The hosts loved this fuss free fall favorite.
   Poke: Buckle up, folks. We are doing delicata squash today.

2. 02History

   Poke: So where does delicata squash actually come from?
   Amiyah: Delicata squash is an heirloom winter squash from the Americas that became popular in the United States in the late eighteen hundreds, then made a happy comeback in recent years.
   Poke: Its thin, edible skin and sweet flavor made delicata a cook's favorite, since it needs no peeling and roasts in no time.

3. 03Fun Facts

   Amiyah: Time for the surprising tidbits.
   Poke: Delicata has a cream colored skin striped in green.
   Amiyah: I did not know that at all.
   Poke: Its skin is thin and fully edible.
   Amiyah: That tracks.
   Poke: It tastes sweet, a little like sweet potato.
   Amiyah: Wait, really?
   Poke: It is sometimes called the sweet potato squash.

4. 04Varieties

   Amiyah: Break down the different types for me.
   Poke: Delicata is an heirloom squash with a couple of looks.
   Amiyah: Tell me more.
   Poke: Classic delicata is cream with green stripes.
   Amiyah: Golden delicata has a warmer hue.
   Poke: That tracks.
   Amiyah: Smaller delicata cook especially fast.

5. 05World Use

   Amiyah: Take me around the globe with this one.
   Poke: In the United States, delicata is roasted into sweet rings.
   Amiyah: Okay, that is so good to know.
   Poke: In autumn kitchens, it is stuffed and baked.
   Amiyah: I did not know that at all.
   Poke: It is sliced into hearty grain bowls.
   Amiyah: That tracks.
   Poke: Around the world, it is added to cozy fall dishes.

6. 06Myth

   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 delicata squash.
   Amiyah: Oh, I love that.
   Poke: Here is the truth. Delicata is named for its delicate skin, which is thin and tender enough to eat, so you can roast it rings and all.

7. 07Fan Question

   Poke: Time for our favorite part, the fan question.
   Poke: What is the easiest way to cook delicata?
   Amiyah: Great question.
   Amiyah: Slice it into rings, scoop out the seeds, toss with a little oil, and roast. The soft skin means there is no peeling at all.

8. 08Host Opinions

   Amiyah: Alright, real talk. Here is what I actually think.
   Amiyah: Honestly, I went in unsure and came out a fan. It earned its spot today.
   Poke: Okay okay, fair, I will allow it.
   Amiyah: Amiyah loves delicata roasted into sweet golden rings.
   Poke: Poke prefers it stuffed and baked until tender.
   Poke: See, this is why people tune in, the strong opinions.

9. 09Lightning Round

   Amiyah: Okay, quick facts, lightning round style.
   Amiyah: Delicata has a thin edible skin.
   Poke: It is striped cream and green.
   Amiyah: It tastes like sweet potato.
   Poke: It needs no peeling.

10. 10Recap

    Amiyah: Let us recap what we learned today.
    Poke: The hosts learned that delicata squash is a sweet heirloom squash with tender edible skin, easy to roast rings and all, a fuss free and pretty fall favorite.

11. 11Recipe

    Amiyah: Time to head to the kitchen.
    Poke: Today we are making Roasted Delicata Squash Rings. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

Roasted Delicata Squash Rings