Pueblo Pumpkin/squash Pinon Nut Sweetbread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Unbleached flour,
1 cup: Finely mashed or pureed,
Pumpkin/squash,
3/4 cup: Brown sugar,
1/2 cup: Melted butter,
2: Eggs beaten foamy,
1 tsp: Baking powder,
1 tsp: Cinnamon,
1 tsp: Grated nutmeg,
1/2 tsp: Salt,
3/4 cup: Pine nuts,
Directions:
Rio Grande Pueblo peoples traditionally served a variant of this
sweetbread to parties of nut-pickers in September when pinon nuts
were being picked from the mountain slope trees. Families would (and
some still do) camp for many weeks in traditional areas reserved to
clans. In the recipe you can use either cooking-type pumpkin (these
have necks and thick, meaty bodies, not like jack o lantern
pumpkins) or a sweet bright orange squash, like butternut.
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 knife 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.
http://www.fatfree.com/usda/
Source from luhu.jp
sweetbread to parties of nut-pickers in September when pinon nuts
were being picked from the mountain slope trees. Families would (and
some still do) camp for many weeks in traditional areas reserved to
clans. In the recipe you can use either cooking-type pumpkin (these
have necks and thick, meaty bodies, not like jack o lantern
pumpkins) or a sweet bright orange squash, like butternut.
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 knife 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.
http://www.fatfree.com/usda/
Source from luhu.jp