The air grows cooler in North America as the vibrant bursts of red and orange hues magnificently decorate Earth’s coat to signify that a new season of life moves forth. Some Native Ancestors celebrated harvest time with prayerful ceremonies, giving thanks and praise to the Creator. Late summer or early fall was a time to offer thanks to the Divine for a successful growing season and for the sustenance to get thru the winter.
Connecting with and acknowledging the Creator were vital elements of Native culture and ceremonies. Singing, dancing, rituals, and prayer expressed praise and thanksgiving. The bright, new Grandmother Moon of fall provided for a longer work day for reaping the harvest. In the spirit of appreciation and thanksgiving, here is a toasty sweet treat to enjoy with loved ones under a beautiful harvest moon!
Total Time: 1:10
Prep: 10 minutes
Bake: 1 hour
Yields 2 servings
1 Acorn Squash, cut in half
2 Tablespoons Brown Sugar
2 Tablespoons Butter, melted
2 Tablespoons Maple Syrup
Salt & Pepper
Pre-heat oven to 400 degrees F.
Rinse and clean the Acorn Squash with cool water before slicing in half. Scoop the seeds and stringy pulp out of sliced Acorn Squash and discard.
Combine the brown sugar, butter, and syrup in a small mixing bowl and stir with a rubber spatula until blended. Add salt & pepper to taste.
Divide the butter mixture between the 2 halves of Acorn Squash.
Rub the squash cavities and rims with the butter mixture. A small pastry brush works well for this.
Place the Acorn Squash on a baking sheet, cut side up. Bake at 400 degrees F. for about 1 hour, until squash is tender when pierced with a fork.
Let sit for a few minutes before serving to allow butter mixture to soak into the squash, delicious!
Brown sugar substitute and sugar-free syrup can be used instead, the flavor is still great.
Spices such as cinnamon and nutmeg also enhance the flavor of the Acorn Squash and may be sprinkled on top before baking or added to the butter mixture, according to taste.
This festive harvest recipe can be warmed up in the oven at 250 degrees F. for a few minutes before serving if made ahead of time, or to serve again later.
Serve one half per person, or slice into smaller portions for sharing. Happy Harvest!
“You, Great Spirit, Creator of the mountains and the valleys. You are my father, you are my mother. You have given rain to make the corn grow, and sunshine to ripen it. Now in Your strength the harvest begins.” Native American Harvest Prayer