Native Baked Butternut Squash

4
Servings
5m
Prep Time
140m
Cook Time
2h 25m
Ready In


"With the exception of the nutmeg and the butter (which originally would have been nut oil), the recipe is an intact pre-contact recipe, well that is if you bake it next to a fire or in an underground oven... . This comes from The Art Of American Indian Cooking by Jean Anderson and Yeffe Kimball. The use of real maple sugar is very traditional. native food blog great blog"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (501.3 g)
  • Calories 368.3
  • Total Fat - 12.1 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.5 mg
  • Sodium - 120.5 mg
  • Total Carbohydrate - 68.8 g
  • Dietary Fiber - 6.8 g
  • Sugars - 39.7 g
  • Protein - 4.5 g
  • Calcium - 131.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 55.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 degrees and bake the butternut squashes whole for 1 hour.

Step 2

Remove and let stand a bit if you do not want to get burned, then cut them in half.

Step 3

Remove the seeds, which can be eaten as is, since they are cooked and are a "chef's choice" treat in native kitchens

Step 4

Fill each cavity with 1 tbsp. each of the butter, honey and maple sugar. Then season each to taste with salt, pepper and nutmeg.

Step 5

Return to oven and bake for a further 1 hour and 20 minutes, basting every 15 or 20 minutes are so.

Step 6

Remove and serve.

Step 7

If the squashes are not too tall, slices of them lengthwise can be served to each diner, or the flesh can be scooped out and some of the liquid served over the top.

Tips & Variations


No special items needed.

Related

Bergy

Wonderful flavour. I was surprised that it was not too sweet. I used a Acorn squash. I will be making this freq

review by:
(25 Aug 2019)