A Celebration of Po’Pay

Executive Chef Ray Naranjo (Santa Clara Pueblo, Odawa) and Chef de Partie Benjamin Shendo (Jemez and Cochiti Pueblos) present a rustic platter of Ripe Squash which is also in celebration of the Pueblo Revolt and the leader Po’Pay.

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Po’pay Tribute Recipe

Executive Chef Ray Naranjo (Santa Clara, Odawa) has prepared a special dish in honor of the leader of the Pueblo Revolt, Po’pay, which in the Tewa language means “ripe squash.” This special dish features ripe squash to recognize Po’pay, and is garnished with seeds, leaves, and flowers to symbolize next generations—flower to seeds to new plants—as it was the Pueblo Revolt that secured the survival of Pueblo culture for generations to come.

Chef Ray at Indian Pueblo Kitchen

Chef Ray, Indian Pueblo Kitchen

Po’Pay Bisque

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

  1. Poach squash in boiling water until soft, about 30 minutes for most varieties
  2. Carefully remove squash from water, then remove and discard its skin
  3. In a bowl or pot, purée the squash with the poaching liquid, adding salt
  4. 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.)
  5. Ladle bisque into bowls, and garnish with squash blossoms, roasted seeds, popped amaranth, and amaranth leaves

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