Native American Herbal, Plant Knowledge

pumpkins) or a sweet bright orange squash, like butternut.

1 1/2 cups unbleached flour

1 cup finely mashed or pureed pumpkin/squash

3/4 cup brown sugar

1/2 cup melted butter (1 stick)

2 eggs beaten foamy

1 tsp baking powder

1 tsp cinnamon

1 tsp grated nutmeg

1/2 tsp salt

3/4 cup pine nuts

Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar,

spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a

greased 6 x 9 loaf pan. Bake for 1 hour or until knif inserted in bread comes out

clean.

This sweetish, spicy bread goes well with soups, stews, and can also be a dessert,

especially if you cut it apart and put yoghurt or applesauce over it.

Mary Teller, of Minneapolis, adapted this recipe from Native Harvest cookbook for a

cooking class at one of the Cities food co-ops. It was later published, along with

her article "Thanksgiving Every Day: Native Cultures Gave Thanks Throughout

Planting, Growing and Harvesting Seasons" in the Nov.-Dec., 1995 Co-op

Consumer News, which goes to all members of all the Twin Cities food co-ops. I

don't know anything about her other than what I read in that newspaper.

--Frybread--Tasty Symbol of all-Indian unity

--Native cookbooks --Nutrition info, cookbooks for kids

--Wild rice recipes --Maple sugar/syrup recipes

--Corn, hominy, cornmeal -- Beans and Greens

--Squash, pumpkin --Deermeat, Meat

--Fish, birds --Fruit and Berries

Native Foods -- Recipes--Squash, Pumpkin

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