Reprinted with permission from Turtle Island: Foods and Traditions of the Indigenous Peoples of North America (November, Clarkson Potter), by Sean Sherman with Kate Nelson and Kristin Donnelly. Squash and Pepita Tartlets Makes 10 to 12 tartlets Filling 2-pound piece Lakota winter squash, red kuri squash, or kabocha squash, seeded 1 cup boiling water 1 … Continue reading Recipe: Squash and Pepita Tartlets→ The post Recipe: Squash and Pepita Tartlets appeared first on American Libraries Mag...
