Indian Squash

Minnesota Heritage Cookbook, p. 95 (American Indian)

1 large winter squash

2 tsp. sugar

½ tsp. salt

3 T. soft butter

1 ½ tsp. water

3 T. light or dark molasses

The cashier told me this was a Buttercup Squash because you can make the halves into cups.

Cook halved and seeded squash in salt water about 20 minutes. Place halves in baking dish. Make mixture of other ingredients, fill squash and bake in a 350 degree oven until tender.

Like this!

It was really hard to figure out how to serve this. I propped it up in a bowl as best I could.

My Rating: 3/5 "The only flavor in this is the molasses, and it's so. much. molasses. Now I like molasses in small doses as an accent to other flavors, but this felt excessive. Plus it was physically a little weird to eat. It seems probably that this is white people food masquerading as Native food, and these white people really, really liked molasses."