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SassSquash

“SassSquash” is a dish conceptualized by Elena Terry, of the Ho-Chunk Nation, as a celebration of Indigenous foodways and Wisconsin ingredients. This dish was inspired by the Hubbard Squash an ancient squash variety that is cultivated by Indigenous seed savers today. However, a variety of squash, including butternut, can be supplemented within this dish. Elena Terry is the Executive Chef and Founder of Wild Bearies and the Food and Culinary Program Coordinator for the Native American Food Sovereignty Alliance.
Prep Time 20 mins
Cook Time 1 hr
Cooling Time 1 hr
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Indigenous
Servings 12 squares

Equipment

  • Mixing Bowls
  • 9”x9” baking pan
  • Food processor
  • Mesh strainer

Ingredients
  

Purée

  • 1 butternut squash other squash varieties can be used
  • 3 tablespoons flaxseed meal
  • ½ cup water
  • ¼ cup maple syrup or maple sugar
  • Pinch of salt
  • Large spoonful of pie spice ground ginger, nutmeg, cinnamon

Crust

  • 2 cups whole shelled walnuts
  • ¼ cup almond flour
  • 2 tablespoons sunflower oil

Cranberry sauce

  • 1 ½ cup frozen cranberries
  • ¼ cup maple syrup
  • 1 cup water
  • Large pinch of pie spice ground ginger, nutmeg, cinnamon

Instructions
 

Squash Filling

  • Preheat oven to 350º.
  • Cut 1 large squash in half, cover with foil.
  • Roast squash at 350º for 1 hour.
  • Spoon out contents of squash into a bowl to be added to the food processor.
  • Combine ½ cup water and flaxseed; stir.
  • Add spices and salt, maple syrup or sugar maple, roasted squash, flaxseed meal (w/ water) into food processor to be puréed. Blend until purée is smooth.
  • Set aside and make the crust.

Nut Crust

  • Pulse whole walnuts in a food processor.
  • Combine walnuts with almond flour and sunflower oil and pulse into a crumbly texture.
  • Take mixture and press it evenly and firmly into the bottom of a 9”x9” pan. Using the bottom of a cup can help smooth out the crust in the pan.

Combine

  • Pour squash purée over the crust, spreading the mixture evenly and smoothly across the pan.
  • Bake at 350º for 45 minutes.
  • Let cool for 1 hour (cooling will solidify the purée).
  • Cranberry Sauce (for drizzling)
  • Combine cranberries, water, and maple syrup into a saucepan and simmer on medium heat.
  • Stir occasionally and wait for the cranberries to pop and the natural pectin to be released thickening the sauce.
  • Once sauce has thickened, remove from heat and strain using a mesh strainer.
  • Set sauce aside until “SassSquash” has cooled.

To serve

  • Once “SassSquash” has cooled, cut into 12 even squares.
  • Plate and drizzle cranberry sauce (or maple syrup, if desired) over the dish and enjoy!