What comes to mind when you think of food native to the U.S.? For many people it’s soda, hamburgers and hot dogs.
But think back further to a time when Native Americans were the country’s sole inhabitants, and there was no European influence on food.
Here are two of Sherman’s recipes:
Maple Glazed Roasted Acorn Squash With Toasted Pepitas
Serves 4 to 6
- 1 medium acorn squash, seeded and sliced, skin on
- 3 tablespoons sunflower oil
- 1/4 cup maple syrup, warmed
- 1 teaspoon kosher salt
- 3 tablespoons fresh sage leaves, rough chopped
- 1/4 cup pepitas (toasted pumpkin seeds)
- Preheat oven to 375 degrees.
- Place squash sliced into a bowl and drizzle with oil. Season with maple, salt, and sage and gently toss together.
- Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking.
- Seven to 10 minutes before roasting is complete, brush a small amount of maple syrup over each piece of squash and finish roasting.
- Place in serving platter and sprinkle with toasted pepitas.
- 4 cups (loosely packed) fresh cedar boughs (rinsed)
- 1 gallon water
- 1 cup maple syrup
- Place all ingredients in a pot and simmer for 30 minutes.
- Strain and serve hot or cool and serve over ice.