{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fgeniuspodcast.food52.com%2Fepisodes%2Fnicole-rucker-EnfbgHaR","width":444,"version":"1.0","type":"rich","title":"Kabocha Is the New Pumpkin","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/0a1fc7d2-db38-4481-9de9-463bb99ac368/9a8a859f-2d0c-49f0-9bfd-435a6121989a/2020-1119-nicole-rucker-kabocha-chocolate-cake-genius-4x5-james-ransom-044.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/e0b6404d-43b5-4115-b4e7-3bec3f619553\" height=\"200\" width=\"100%\" title=\"Kabocha Is the New Pumpkin\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"That's what 'Dappled' author and Fat & Flour chef-owner Nicole Rucker thinks. (And we agree.) Nicole and Kristen talk about the olive-oil-glazed kabocha cake Nicole dreamt up at Gjelina, how Nicole trained for the KCRW pie contest, plus how to deal with winter squash seeds and guts."}