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Native American Recipes

Butternut Squash Soup with Roasted Pumpkin Seeds

2 large butternut squashes, skin and seeds removed, cut into 2-inch pieces
salt
honey
1/4 cup pumpkin seeds
chopped chives

Place the squash meat into a heavy saucepan and cover with water. Cook until fork-tender; drain and reserve liquid.

Place some of the squash in a food processor (Be careful--the squash is hot!) Process the squash until smooth, adding some of the reserved liquid if too thick. Season with salt and sweeten with honey to taste.

Place pumpkin seeds on a baking sheet in a 350 degree oven and roast until fragrant.

Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds.

Ribbons of Summer Squash with Sage Pesto

Julienne of zucchini and yellow summer squash (prepare on a mandolin or with a grater--do not peel)
Cooked heirloom beans (anasazi, appaloosa, black, butterscotch, calypso, tepary, chestnut lime or any variety)
chopped fresh tomatoes
roasted corn kernels
canola oil

In a large sauté pan, heat just a bit of oil to keep from sticking, or use a non-stick pan.

Add 2 cups of mixed squash julienne to hot pan. Add 1 cup corn, 1 cup tomatoes, 1 cup mixed beans and 1 heaping tablespoon of sage pesto (see below). Toss quickly. Do not overcook. Place in large bowl, garnish with fresh sage leaves, serve immediately.

Sage Pesto

1/2 cup olive oil
1/4 cup garlic, chopped
1 cup fresh sage, firmly packed
1/2 cup fresh parsley
1 cup roasted pine nuts
1 tsp. salt
juice of 1 lemon
Optional: 1 T. fresh, mild goat cheese

Mix all ingredients together in blender.


Recipes courtesy of Loretta Barrett Oden.

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From the November 14-20, 1996 issue of Metro

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