Griddled Maple Squash

Name: Griddled Maple Squash (Wagmú Čhaŋháŋpi Tiktíča Akáštaŋpi)
Yield: Serves 4 to 6
Cuisine: American
Ingredients: Pinch sumac; Coarse salt; 2 to 3 tablespoons sunflower oil; 1 medium winter squash such as butternut or acorn, about 2 pounds; 1 medium winter squash such as butternut or acorn, about 2 pounds; 1 medium winter squash such as butternut or acorn, about 2 pounds; Toasted squash, pumpkin, or sunflower seeds, for garnish; Toasted squash, pumpkin, or sunflower seeds, for garnish; Toasted squash, pumpkin, or sunflower seeds, for garnish; 6 fried sage leaves; 2 to 3 tablespoons maple syrup

Wagmú Čhaŋháŋpi Tiktíča Akáštaŋpi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

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

Ingredients

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons

Americas
United States
Stew
Side dish
Vegan
Gluten-free

Method

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 the a little of the oil and sprinkle with the 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 wi