Pueblo Butternut Squash Piñon Nut Sweetbread Recipe

Pueblo Butternut Squash Piñon Nut Sweetbread is traditionally served to parties of Rio Grande Pueblo nut pickers in September when piñon nuts were being picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe, you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o’ lantern pumpkins) or a sweet bright orange squash, like butternut.


Pueblo Butternut Squash Piñon Nut Sweetbread

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 501kcal
Author: Kelly DiMascio
This a traditional sweetbread served during the Piñon Nut picking season by the Rio Grande Pueblo Indians. It makes a delicious breakfast bread or base for french toast. I also serve this with BBQ brisket or ribs.
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  • 1 1/2 cups unbleached flour
  • 1 cup finely mashed or pureed butternut squash
  • 3/4 cup brown sugar
  • 1/2 cup melted butter - 1 stick
  • 2 eggs beaten foamy
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp grated nutmeg
  • 1/2 tsp salt
  • 3/4 cup pine nuts


  • Preheat oven to 350.
  • In a mixing bowl, combine flour, salt, baking powder, sugar, spices.
  • Stir in pumpkin, eggs, butter.
  • Stir pine nuts into thick batter.
  • Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.


This recipe can easily be doubled and can be kept refrigerated for about 5 days.


Calories: 501kcal | Carbohydrates: 55g | Protein: 8g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 360mg | Potassium: 355mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3030IU | Vitamin C: 4.9mg | Calcium: 95mg | Iron: 1.9mg
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1 Comment

  1. Shelly
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    What a nice change from corn bread. Amazing


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