Sweet, filling, comforting, and a celebration of ingredients indigenous to the Americas: corn and squash. An optional addition of bean paste adds protein for a powerful snack to take on the go!
For the seeds:
1/2 cup raw pepitas or pumpkin seeds
1/2 cup sugar
3/4 cup water
For the squash:
1 ‘Tetsukabuto’ squash (or other variety)
Corn Crust:
3/4 cup cornmeal
3/4 cup all-purpose flour
1/2 tsp. salt
2 tsp. sugar
6 Tbsp. olive oil
1/4 cup water
Directions:
Squash: Cut squash in half and scoop out any seeds and stringy bits with a metal spoon. Place cut-side down on a roasting pan, and bake in a preheated oven at 350F for 35-50 minutes. Squash should be soft, turning brown, and squash ‘liquor’ should be collecting in the pan. Allow to cool and scoop the flesh into a clean bowl.
Sugared Seeds: Pepo (pumpkin type) squash seeds which have thin hulls (or sometimes none) work best for this, but you can also use maxima or moschata types. They have thicker hulls which will make them chewier. ‘Tetsukabuto’ seeds are not a great candidate as they have thick hulls and a high percentage of hollow seeds. You can extract your seeds fresh from a squash or purchase raw pumpkin seeds (sometimes labeled pepitas).
Wash the seeds if removed from a squash fresh, then dry. Spread seeds on a pan and toast them in the oven until lightly golden. I usually do this at 350 with the squash that’s cooking.
Line a pan with parchment paper (make sure you do this before you start). Put all three ingredients into a heavy frying pan over medium heat and bring to a boil, stir frequently for 5-10 minutes until the mixture starts to thicken. Reduce heat to medium low and stir 1 more minute until white and frothy. Slide the pan to the edge of the burner so just a corner is touching the heat, scrape the mixture to the cooler side of the pan while stirring - it will cool and crystallize. When fully crystallized, return pan to the heat and allow 20% of the crystals to re-melt. Pour out onto parchment lined tray and allow to cool. Store in airtight container until use.
Corn Crust: Preheat oven to 350F. Mix all ingredients together and press into bottom of 8” x 12” metal roasting pan. Freeze pan for 5 minutes. Bake crust for 10 minutes until light brown. Allow to cool.
Assembly: Spread the baked squash flesh with a spoon on top of the corn crust. Cut into 1 1/2” squares. Top each square with a few sugared seeds before eating.
If adding the bean paste, spread a thin layer on top of the corn crust followed by a thicker layer of the squash.
Directions: If not using Adzuki beans, cover the beans with 1-2” of water and soak overnight. Adzuki beans, which are traditional in this application, do not require soaking. Cook beans in their soaking water by bringing to a boil and reducing to a simmer - usually 45-60 minutes depending on the bean. Add sugar and cook 10 more minutes.
Drain beans while reserving some of the liquid. Puree or mash beans adding just enough of the reserved liquid to achieve a spreadable paste.
(Optional) Red bean paste:
3/4 cup dry red beans (pref. Adzuki)
1/4 tsp. salt
1 cup sugar