Po’pay Tribute Recipe
3 lbs. Heirloom Pueblo hubbard squash (or substitute pumpkin, butternut, or other hard squash)
2 Tbsp. Zuni salt (or 1 Tbsp regular salt)
2 qts. Water
4 Tbsp. Popped amaranth seeds (available at online retailers and some farmers markets)
16 Amaranth leaves for garnish (available at online retailers and some farmers markets)
4–6 Squash blossoms (from your garden or a local farmers market)
Clean the outside of your squash and cut into four pieces, save the seeds and set aside
- Poach squash in boiling water until soft, about 30 minutes for most varieties
- Carefully remove squash from water, then remove and discard its skin
- In a bowl or pot, purée the squash with the poaching liquid, adding salt
- Clean seeds, sprinkle with a pinch of salt, and roast at 300° for 15 minutes
(Seeds can be roasted in or out of the shell. The entire seed is edible.)
- Ladle bisque into bowls, and garnish with squash blossoms, roasted seeds, popped amaranth, and amaranth leaves
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