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#squashrecipes — Public Fediverse posts

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  1. Blue Hubbard Squash
    This squash roasts tender with a slightly sweet, rich texture. It holds its shape while still feeling soft.

    A good option when you want something hearty.

    ✨ Comment RECIPE and I’ll send it to you. ✨
    Savory spices or keep it simple 😄👇
    binkysculinarycarnival.com/blu

    #squashrecipes #seasonalcooking #vegetabledishes #foodblogger #binkysculinarycarnival

  2. Stuffed Acorn Squash
    This squash bakes up tender with a hearty filling that makes it feel like a full meal.

    It’s cozy, filling, and perfect when you want something different on the table. 🎃🍽️

    ✨ Comment RECIPE and I’ll send it to you. ✨
    Dinner main or hearty side? 👇🙂
    binkysculinarycarnival.com/stu
    #squashrecipes #comfortmeals #seasonalcooking #binkysculinarycarnival

  3. Blue Hubbard Squash
    This squash roasts tender with a slightly sweet, rich texture. It holds its shape while still feeling soft.

    A good option when you want something hearty.

    ✨ Comment RECIPE and I’ll send it to you. ✨
    Savory spices or keep it simple 😄👇
    binkysculinarycarnival.com/blu

    #squashrecipes #seasonalcooking #vegetabledishes #foodblogger #binkysculinarycarnival

  4. Stuffed Acorn Squash
    This squash bakes up tender with a hearty filling that makes it feel like a full meal.

    It’s cozy, filling, and perfect when you want something different on the table. 🎃🍽️

    ✨ Comment RECIPE and I’ll send it to you. ✨
    Dinner main or hearty side? 👇🙂
    binkysculinarycarnival.com/stu
    #squashrecipes #comfortmeals #seasonalcooking #binkysculinarycarnival

  5. Blue Hubbard Squash
    This squash roasts tender with a slightly sweet, rich texture. It holds its shape while still feeling soft.

    A good option when you want something hearty.

    ✨ Comment RECIPE and I’ll send it to you. ✨
    Savory spices or keep it simple 😄👇
    binkysculinarycarnival.com/blu

    #squashrecipes #seasonalcooking #vegetabledishes #foodblogger #binkysculinarycarnival

  6. Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

    Griddled Maple Squash

    Serves 4-6

    This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

    1 medium winter squash such as butternut or acorn, about 2 pounds
    2 to 3 tablespoons sunflower oil
    Coarse salt
    Pinch sumac
    2 to 3 tablespoons maple syrup
    6 fried sage leaves
    Toasted squash, pumpkin, or sunflower seeds for garnish

    Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

    Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
    - A snack right off the griddle
    - A base for bean cakes
    - A garnish for soups and stews
    - A garnish for salads

    Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

    #SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

  7. Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

    Griddled Maple Squash

    Serves 4-6

    This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

    1 medium winter squash such as butternut or acorn, about 2 pounds
    2 to 3 tablespoons sunflower oil
    Coarse salt
    Pinch sumac
    2 to 3 tablespoons maple syrup
    6 fried sage leaves
    Toasted squash, pumpkin, or sunflower seeds for garnish

    Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

    Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
    - A snack right off the griddle
    - A base for bean cakes
    - A garnish for soups and stews
    - A garnish for salads

    Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

    #SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen