Corn, beans, and squash have been staple foods in the diet of Native American tribes for more than 2,000 years. Acorn squash is abundant, and lasts for weeks in the refrigerator and months in a cool, dark place. You can cook the squash on a grill wrapped halfway in foil or in an open fire pit close to the flames and red-hot coals, rotating them a few times so that they don’t catch on fire. This recipe is adapted from one of the many ways Wampanoag ancestors cooked acorn squash over an open fire.
Chef's notes
VARIATIONS
You can make your own toppings, or simply top the acorn squash with olive oil and seasoned salt or plain maple syrup. We like to include a crunchy ingredient when experimenting. Here are a few of our favorite ideas for alternative toppings: raspberries, pecans, and brown sugar, diced apples, crumbled walnuts, honey, and nutmeg.
Steps
1
Making the Dish
Ingredients
3 acorn squash, halved lengthwise and seeded
1⁄2 cup coarsely ground roasted hazelnuts
1⁄2 cup dried blueberries
1⁄2 cup dried or fresh cranberries
1/2 cup brewed sassafras tea or berry tea
1⁄2 cup maple syrup
Preheat the oven to 400°F (205°C).
Make a bed of crumpled foil on a baking sheet and arrange the squash halves on top, flesh side up (the foil keeps the squash from sliding).
Spoon the hazelnuts into the center of each squash half, dividing them evenly; do the same with the blueberries and cranberries. Drizzle the tea over the top.
Bake for about 45 minutes, checking halfway through and reducing the heat to 350°F (175°C) if the squash is browning too quickly; if you reduce the oven temperature, you may need to cook the squash for a few minutes longer. When finished cooking, the squash should be soft enough to eat with a spoon.
Serve hot and with maple syrup on the side for drizzling.
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