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Brown Sugar
Glazed Yoeme Squash

Using heirloom seeds from Native Seeds/SEARCH, students at
Hiaki High School grew, harvested, and cooked Yoeme Squash.

December 6, 2016

This Brown Sugar Glazed Yoeme Squash was created by students at Hiaki High School. Students in grades ten through twelve at Hiaki High School participate in a class called Community Based Education (C.B.E.) where they earn elective credit. This class focuses primarily on community health issues, identity, healthy diet, food production, and community engagement. It is a year-long course that exposes students to the larger Tucson community and provides hands-on application of growing your own food.

Students at Hiaki High School harvest Yoeme Squash.

Students at Hiaki High School harvest Yoeme Squash.

With the help of a Native Seeds/SEARCH community grant, Hiaki High School has been able to grow and collect heirloom plants from traditional crops of the Yoeme people and the Sonoran Desert. This squash was planted, grown, and harvested at Hiaki High School on the Pascua Yaqui Reservation. It was planted in April 2016 and harvested during Thanksgiving 2016, when the students created this recipe for Brown Sugar Glazed Yoeme Squash.

This crop of Yoeme Squash grew all summer long into the Fall. The plant tends to sprawl and requires daily watering throughout the summer months. The crop was companion planted with tomatoes, which worked out well as both plants produced an abundance of fruit. Yoeme Squash can be saved throughout the winter and eaten when needed.

Students save seeds from the Yoeme Squash to return to Native Seeds/SEARCH.

Students save seeds from the Yoeme Squash to return to Native Seeds/SEARCH.

Brown Sugar Glazed Yoeme Squash
Print Recipe
Brown Sugar Glazed Yoeme Squash
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Instructions
  1. Cut whole pumpkin into quarters or smaller pieces. Clean out seeds and insides. Cut pumpkin into 2 ½ – 3 inch chunks/cubes.
  2. Place cut-up pumpkin pieces in deep baking dish (may need more than one dish). Drizzle oil on the pumpkin pieces. Add Salt, Pepper, Brown Sugar (optional spices if preferred). Stir to coat pumpkin.
  3. Cube butter into ¼ pieces and place on top of the pumpkin. Drizzle honey over the pumpkin. Cover the dish with Aluminum Foil.
  4. Bake for 60-75 minutes at 375 degrees (in oven or grill). Check for soft and tender pieces of pumpkin, a fork should easily pass through the pumpkin. Allow it to rest for 20-30 minutes.
  5. Can be served in Pumpkin pieces with rind on, or cleaned from the rind and placed in bowl (top with additional spices or orange/lime zest).
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Brown Sugar Glazed Yoeme Squash

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Brown Sugar Glazed Yoeme Squash
Print Recipe
Brown Sugar Glazed Yoeme Squash
Print Recipe
Instructions
  1. Cut whole pumpkin into quarters or smaller pieces. Clean out seeds and insides. Cut pumpkin into 2 ½ – 3 inch chunks/cubes.
  2. Place cut-up pumpkin pieces in deep baking dish (may need more than one dish). Drizzle oil on the pumpkin pieces. Add Salt, Pepper, Brown Sugar (optional spices if preferred). Stir to coat pumpkin.
  3. Cube butter into ¼ pieces and place on top of the pumpkin. Drizzle honey over the pumpkin. Cover the dish with Aluminum Foil.
  4. Bake for 60-75 minutes at 375 degrees (in oven or grill). Check for soft and tender pieces of pumpkin, a fork should easily pass through the pumpkin. Allow it to rest for 20-30 minutes.
  5. Can be served in Pumpkin pieces with rind on, or cleaned from the rind and placed in bowl (top with additional spices or orange/lime zest).
Share this Recipe
Powered byWP Ultimate Recipe






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Brown Sugar
Glazed Yoeme Squash