Hubbard Squash Cake



I never entered this in the final Indigenous Chopped Challenge but I was going to. I used a golden hubbard squash. I thin sliced it as you can see. I scraped out the innards and then used a couple different knives to thin slice. Mind you, if you decide to do this please ensure you have a very sharp knife.

After dehydrating it for 18 hours where it snapped in half with no give, I placed it into my grinder. This beautiful machine! I had to do it one tray at a time because it's very rough to grind. After about 1 hr I had it all finely ground enough to use.


This is what hubbard squash flour looks like. I combined this which was 1 cup and 1/2 cup of chestnut flour, 1 cup of maple sugar and 1 cup of grape juice. I separated a duck egg and used the whites as a leavener. I whipped them to stiff peaks. The yolk I whipped into the mix before folding in the egg whites. I baked it at 350 for 1 hour.

This is what it ended up looking like when it came out of the oven. I wasn't pleased with it but I wasn't unhappy either. It was very, very grape-y. I used unsweetened concord grape juice that I had done down myself from my boyfriend's mom's grapes. To assess this it's very much reminiscent of a fig newton without the filling. The aftertaste of grape makes you almost feel like you had a juicy juice juice box. It was a good thing and odd thing because the texture was like a cornbread muffin. So, while it wasn't on my favorite "desserts" I'd rather just call it a grape muffin Anishinaabe Style.

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