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.
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.