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
- 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.
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