Squash is one the “Three Sisters” planted in many Native American gardens, along with corn and beans. Winter squash was easily dried and stores well if kept from freezing. The syrup from our native sugar maple trees is a great complement to the flavors of the squash.
Instructions
Wash, peel and slice squash or pumpkin. Place into kettle, add water to cover. Add small amount of salt. Boil until tender. Place in dish and pour small amount of maple syrup over the squash. Serve.
About this recipe
Recipe courtesy of A Woodland Feast: Native American Foodways of the 17th & 18th Centuries, by Carolyn Raines.
