Tohono O’odham Cactus and Squash Medley | 0 Comments
From Tepary Bean Dip, Aired on Thu 3/12
Chef Jeff Henderson, Desert Rain Cafe, Cactus


-      Peel and slice one cactus squash

-      Drizzle squash with 1 tablespoon extra virgin olive oil, salt and pepper

-      Smoke squash until tender and set aside

-      Heat 1 tablespoon olive oil in pan and add onions and garlic until caramelized for 3 to 4 minutes

-      Add cholla buds and smoked cactus squash into pan and cook while stirring in cilantro

-      Pour saguaro cactus syrup into medley and stir, allowing flavors to fuse well

-      Add salt and pepper to taste

  • 1 cactus squash, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • ½ onion, diced
  • 1 teaspoon minced garlic
  • 1 cup cholla buds
  • 2 cups cubed smoked cactus squash
  • 1 tablespoon chopped cilantro
  • 1 tablespoon saguaro cactus syrup
  • Salt and pepper to taste
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