6 cups gete okosomin squash (or use butternut squash as a substitute)
2 cups purslane or 2 teaspoons purslane powder
1 teaspoon crushed juniper berry (seed removed)
1 cup wild plums (pitted)
1 tablespoon biscuit root (grated)
1 tablespoon wild onion flower (dried)
2 teaspoons salt (divided in half)
2 tablespoons sunflower Oil
2 cups water
For Toppings:
4 dehydrated squash blossoms
1 teaspoon 3 leaf sumac
1 teaspoon wild amaranth seed
2 tablespoons raw pumpkin seeds
1 teaspoon calendula petals
Directions
Remove seeds from squash and season cavity with Purslane, Juniper, and Salt. Roast squash directly in hot coals, rotating often, until soft. Remove from coals and cut off blackened exterior. Cut into large chunks.
In a pot, cast iron preferable, add Sunflower Oil, Squash, Wild Plum, Biscuit Root, Wild Onion Flowers, and Salt. Sautèe until browned and deglaze with water. Reduce liquid by half and remove from heat.
Add squash mixture to blender and liquefy. (Add small increments of water if necessary to create creamy consistency)
Salt to taste.
Distribute evenly between four bowls and top with 3 Leaf Sumac, Wild Amaranth Seed, Squash Blossom, Pumpkin Seed, and Calendula Petals.
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