Sautéed acorn squash with maple syrup from New Native Kitchen: Celebrating Modern Recipes of the American Indian (page 116) by Freddie Bitsoie and James O. Fraioli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on January 04, 2022

    I subbed Kabocha squash (thinking it was Kuri, which I love for it’s deep red flesh). I also omitted bell peppers as we don’t eat them, and skipped the frivolity of the scallions. So, red onion, winter squash, spices and maple syrup- as part of a multi-dish meal from this cookbook I made it a couple hours ahead, then reheated. The maple syrup flavor was indiscernible.

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