Native Recipes
SQUASH (Naubugogwissimaun) AND PUMPKINS (Ogwissimaun)
l USDS Nutrients PUMPKIN -- seeds, leaves, as a vegetable, pie filling
l Nutritional Data for SQUASH; WINTER, ACORN, CKD, BAKED, WO/SALT
l Nutritional Data for SQUASH; WINTER, BUTTERNUT, CKD, BAKED, WO/SALT
Maple-Pumpkin Cheesecake
Graham cracker crust in 8" springform pie pan
1 lb low-fat cottage cheese
1/2 cup plain low-fat yoghurt
3/4 cup pumpkin puree (or 1 can)
1/4 cup flour
3 eggs
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp pumpkin pie spice
Preheat overn to 325°. Put all ingredients into blender, a little at a time, alternating
wet and dry. Process until smooth, then pour into crust and spread evenly. Bake
for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored
with 2 Tbs maple syrup.
Mashed squash (serves 4)
1 1/2 lbs butternut squash
1/4 tsp mace
1/4 tsp allspice
1 tsp ground cardamom
1 tablespoon maple syrup
1/2 tsp salt
2 tsp melted butter
Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam
Native Foods -- Recipes--Squash, Pumpkin
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