The first squashes of the season, about three inches in diameter, were placed whole in the clay pot as Maxidiwiac described that the seeds left in made the squash taste sweeter.
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Posted by: hearttohearthcookery | October 8, 2013
Sweeter with Seeds
Posted in culinary history, food, food history, receipts, recipes, squash | Tags: culinary history, food, food history, Native American
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