Sasumuneash — Cranberries with Butternut Squash

The Wampanoag used the word sasumuneash for cranberries, a native fruit they gathered from the bogs and wetlands of southeastern New England. This simple preparation brings cranberries together with two other foods native to North America—squash and maple. Although adapted for the modern kitchen, its flavors reflect ingredients that were available to Indigenous peoples of the Northeast long before European settlement.

Recipe makes about 6 servings

Whatcha Need

• 1 medium butternut squash
• 1 tablespoon corn or sunflower oil
• 1 cup fresh or frozen cranberries
• ½ cup unsweetened cranberry juice
• ⅓ cup maple syrup

Whatcha Do

1. Cut butternut squash in half lengthwise, peel, and remove the seeds. Cut squash into bite-size pieces.
2. Heat oil in a large skillet over medium heat. Add squash and cook for about 10 minutes, stirring frequently, until almost tender.
3. Add cranberries and cranberry juice and bring to a boil. Reduce heat and simmer for about 5 minutes, or until squash is tender and cranberries have softened.
4. Stir in maple syrup and serve warm.