Seed | Lakota Squash

1 sachet

$3.99 CAD

Seed | Lakota Squash

$3.99 CAD

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A rare and heritage variety of Cucurbita maxima, producing decorative fruits with sweet, slightly nutty orange flesh. It stores well and is well-suited to northern climates.

Origin and history of the Lakota squash

The squash now known as Lakota squash is a North American heritage variety belonging to the species Cucurbita maxima. Its modern name refers to the Lakota people, who are part of the larger Plains Sioux nation, historically established in the territories that today correspond to the Dakotas, Nebraska, Minnesota, and the central Great Plains of the United States.

Before the arrival of European settlers, the indigenous peoples of North America had already been cultivating a wide variety of squash for several thousand years.

These crops were an integral part of their diet, their social organization, and their relationship to the land. Squash were selected for their ability to feed communities, to be preserved through the winter, and to adapt to sometimes harsh climatic conditions.

Among the Lakota, as with many Plains peoples, agriculture coexisted with other forms of subsistence. Squash were cultivated in community or family gardens, often in association with corn and beans, in systems now known as the "Three Sisters." These practices allowed for the optimization of space, soil fertility, and yields, while respecting natural cycles.

It is important to clarify that the Lakota squash did not originally have a fixed variety name in the modern horticultural sense. Indigenous peoples named their plants according to their use, appearance, or role in the community, not according to a standardized classification. The name "Lakota" as it is used today is therefore a contemporary designation, adopted by seed conservators and gardeners to identify and preserve a lineage associated with these territories and this culture.

During the 20th century, as many traditional varieties disappeared in favor of industrial cultivars, certain squash lines originating from the Great Plains were collected, propagated, and disseminated through heritage seed preservation networks. It is within this context that the Lakota squash was recognized, named, and preserved as a distinct variety, in homage to its Indigenous cultural heritage.

Today, the Lakota squash is considered a rare and heritage variety. It is valued not only for its dense and nutritious flesh, but also for what it represents: the transmission of ancient agricultural knowledge, the adaptation of crops to northern climates, and the living memory of the peoples who shaped these plants long before modern agriculture.

Cultivating it today means participating in the preservation of a North American agricultural and cultural heritage.

Nutritional properties

Lakota squash is a nutritious and energy-rich food, well-suited to northern climates and winter needs. Its orange flesh is rich in complex carbohydrates, providing sustained energy. It also contains a good amount of dietary fiber, promoting satiety and healthy digestion.

It is naturally rich in beta-carotene (provitamin A), an important antioxidant for healthy skin, vision, and the immune system. It also contains B vitamins, which are beneficial for metabolism, as well as a moderate amount of vitamin C.

In terms of minerals, Lakota squash provides potassium, essential for fluid balance and muscle function, as well as smaller amounts of magnesium and iron. The seeds, when eaten, are rich in healthy fats, protein, and minerals.

Traditional medicinal properties

In North American Indigenous and rural food traditions, squash was considered both nourishing and restorative. Lakota squash, like other winter squash, was valued for its ability to sustain the body during the colder seasons when fresh food was scarce.

Cooked meat is traditionally recognized as being gentle on the digestive system, helping to soothe sensitive stomachs and support digestion. Thanks to its high soluble fiber content, it contributes to regular bowel movements and intestinal balance.

Pumpkin seeds are traditionally used for their tonic and fortifying properties. They are recognized in several cultures for supporting overall vitality and urinary system health.

Food use and well-being

The Lakota squash is part of a traditional diet focused on health, preservation, and food self-sufficiency. Its nutritional richness, combined with its long shelf life, made it a staple food for getting through the winter, while supporting the body's balance and vigor.

1. Oven-roasted Lakota squash (simple traditional recipe)

Ingredients (4 servings)

1 medium Lakota squash (approximately 1.5 kg)

2 tablespoons of oil (sunflower or olive)

1 tsp of salt

Pepper to taste

Preparation
Cut the squash in half, remove the seeds and cut into quarters. Place on a baking sheet, drizzle with oil, and season with salt and pepper. Bake at 190°C (375°F) for 40 to 50 minutes, until the flesh is tender.

2. Traditional Lakota Pumpkin Soup

Ingredients (4 to 6 servings)

1 kg of peeled and cubed Lakota squash

1 medium onion

1 medium potato

2 Yellow or white corn

1 cup of fresh or dried beans

1 liter of broth (vegetable or chicken)

2 tablespoons of oil

Salt and pepper

Preparation
Sauté the onion in oil. Add the squash and potato. Pour in the stock and cook for 30 minutes. Mash, season with salt and pepper.

3. Rustic Lakota Squash Purée

Ingredients (4 servings)

1 kg of Lakota squash

30g of butter

Salt to taste

Preparation
Steam or boil the squash until tender. Drain and mash with butter and salt. Serve as a side dish, as was traditionally done for winter meals.

4. Old-fashioned braised Lakota squash

Ingredients (4 servings)

1 medium Lakota squash

1 cup (250 ml) of water or broth

1 tablespoon of butter or animal fat

Salt

Preparation
Cut the squash into large chunks. Place in a saucepan with the liquid and butter. Cover and cook gently for 30 to 40 minutes until tender. Season.

5. Traditional Lakota pumpkin bread

Ingredients (1 loaf)

2 cups cooked Lakota squash puree

2 cups of flour

½ cup of sugar or honey

1 egg

¼ cup of oil or melted butter

1 teaspoon of baking soda

½ tsp salt

Preparation
Mix all the ingredients together. Pour into a greased baking tin. Bake at 180°C for approximately 50 minutes.

6. Roasted Lakota pumpkin seeds

Ingredients

Seeds of a Lakota squash

1 tablespoon of oil

½ tsp salt

Preparation
Rinse and dry the seeds. Mix with the oil and salt. Spread on a baking sheet and bake at 160°C for 20 to 25 minutes, stirring halfway through.

Growing tips

Lakota squash

The Lakota squash thrives in warm, sunny conditions and is also well-suited to northern climates. Allow ample space between plants to ensure optimal vine development and good air circulation.

Water regularly at the beginning of growth, then slightly reduce watering once the fruits are well formed, which promotes denser and tastier flesh.

The fruit must be harvested before the first frosts to ensure good preservation.

After harvesting, let the squash air dry for a few days, then store them in a cool, dry, and dark place, such as a cellar or a temperate room. Under good conditions, Lakota squash can be stored for several months, often until the end of winter, if it is intact.

Cultural information

Species: Cucurbita maxima (Lakota squash)
Sowing:
Sow in early April under cover or in an outdoor greenhouse, or directly in open ground at the end of May, when all risk of frost has passed.
Seeds:
Sow 2 seeds per pot; keep the strongest seedling. Plant out in early June, after the last frost.
Sowing depth: 2 to 3 cm
Germination time: 5 to 12 days
Soil: Rich in organic matter, loose, well-drained and slightly moist
Location: Full sun, with sufficient warmth for proper fruit ripening
Spacing between plants: 90 to 120 cm
Mature height: 2 to 3 m (vining vines)
Maturity: 90 to 110 days
Seeds per packet: Approximately 10 seeds

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Seed | Lakota Squash

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