These Laxota recipes will appeal to everyone at your table this holiday season

November is Native American Heritage Month and it’s an important opportunity to recognize and honor the original inhabitants of North America. Help kids (and their grown-ups) make that connection by filling their tummies with indigenous cuisine. These Native American recipes are also great for cooking with kids. We caught up with Chef Kimberly Tilsen-Brave Heart of Etiquette Catering in Rapid City, SD for some mouth-watering menu items that incorporate traditional Lakota ingredients.

“As the original inhabitants of this land, it is important to teach all children the significance of indigenous foods, history, and existence,” says Chef Kimberly Tilsen-Brave Heart. “We all reside upon the ancestral lands of indigenous people.”

With full recipes below, Chef Tilsen-Brave Heart has curated a special menu for Native American Heritage Month and beyond. The following mouth-watering dishes incorporate ingredients like pumpkin and bison, which are major food staples for the Lakota people. You’ll also find foods like cranberries and rice that are also indigenous ingredients.

Magic Pumpkin Squash Soup

Magic pumpkin squash soup is a Native American recipe from the Lakota nation.
Etiquette Catering


  • 1 large butternut squash

  • 1 tbsp. garlic powder

  • Kosher salt

  • Black pepper

  • Olive oil

  • 1 stick of butter

  • 1 medium yellow onion

  • 1 can organic pumpkin puree

  • 2 cups coconut milk

  • 4 cups chicken broth or vegetable stock

  • Roasted pumpkin seeds (for topping)


  1. Roast a large peeled and cubed butternut squash at 425 degrees for 20 minutes.

  2. Sprinkle with 1 tbsp of garlic powder, sprinkle kosher salt, and cracked black pepper

  3. Toss with olive oil and put in on a baking sheet before putting in the oven

  4. 1 stick of butter melted with a chopped medium yellow onion, sprinkle with some salt until translucent.

  5. Add 1 can of organic pumpkin puree

  6. Add 2 cups of coconut milk

  7. Add 4 cups of chicken broth or vegetable stock

  8. Add the roasted butternut squash

  9. Simmer for 30 minutes

  10. Then blend with an immersion blender

  11. Top with roasted pumpkin seeds


Related: 10 Ways to Honor Native American Heritage Month with Your Kids 

Wild Rice, Cranberry, and Bison Stuffed Mushrooms

Etiquette Catering


  • 1 lb ground bison

  • 1 lb Italian sausage

  • 3 tbsp. butter

  • 1 yellow onion

  • 6-8 baby portabella mushrooms

  • Qtr. cup dried cranberries

  • 1 cup wild rice {optional: purchase wild rice from:}

  • 2 cups bone broth or vegetable stock

  • Olive oil

  • Kosher salt 


  1. Preheat oven to 350 degrees

  2. Melt 3 tbsp. of butter with a half-chopped yellow onion Sauté

  3. Wash and clean 6-8 baby portabellas remove stems and chop add to the butter and yellow onion

  4. Add qtr. cup of dried cranberries

  5. Add 1 cup of wild rice, and continue to saute all together (you are popping the wild rice, so it will become fragrant)

  6.  Add 2 cups of bone broth or vegetable stock, lower heat, and cover to simmer; set timer for 25 minutes

  7.  In another pan saute  2 tbsp of butter and the other half of your chopped yellow onion, cook until translucent

  8. Add 1 lb of ground bison, 1 lb of Italian sausage, and 1 tbsp of garlic 

  9. Cook until brown over medium heat 

  10. Add wild rice and bison mixture together

  11. Drizzle olive oil and sprinkle kosher salt over portabellas 

  12. Stuff with bison wild rice mixture

  13. Bake for 15 minutes; serve warm

Related: 13 Children’s Books That Celebrate Native American Cultures & Authors

Bison Stew

bison stew is a Native American recipe from the Lakota nation.
Etiquette Catering


  • 2 lbs buffalo meat

  • 3-4 tbsp. olive oil 

  • 1 tbsp. garlic powder

  • 2 tbsp. kosher salt

  • 1 tsp. black pepper

  • 1 tsp. paprika

  • 1/2 tsp. turmeric

  • 3-4 bay leaves 

  • Mirepoix (chopped onions, carrots, celery)

  • 6-8 cups of beef broth/stock or water

  • 6-8 russet potatoes


  1. Braise 2 lbs of Buffalo meat (1-inch cubes) with half an onion (fine chop), in a warmed stockpot with 3-4 tbsp. olive oil 

  2. Spice 1 tbsp. garlic powder, 2 tbsp. kosher salt, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. turmeric, and 3-4 bay leaves 

  3. After browned, add Mirepoix (chopped onions, carrots, celery), and a can of diced tomatoes 

  4. Add 2 cups of water or stock/broth and simmer on medium-low heat for 30-45 mins or until tender. (Stir occasionally, more water or stick/broth may be needed) times will vary with the size of the meat and location

  5. When meat is tender add 6-8 cups of beef broth/stock or water and bring back to boil 6-8 russet potatoes, peeled and cut into 1-inch pieces or bigger 

  6. Cook an additional 15-20 minutes until potatoes are fork-tender 

  7. Remove from heat and let stand for 10-15 minutes, serve

Related: 7 Places to Visit to Responsibly Experience Native American Culture

Buffalo, Cranberry, and Wild Rice Meatballs with Blackberry Wojape

Etiquette Catering



  • 1 lb Buffalo (Can be substituted with beef)

  • 1/4 lb Italian Sausage

  • 1 cup Wild Rice

  • 1/2 cup Yellow Onion

  • 3 cups of Chicken Bone broth

  • 1/2 cup Rehydrated Cranberries

  • 2 Tbsp. Worcestershire Sauce

  • 1/4 cup Breadcrumbs (optional)

  • 1 egg

  • 1 tsp. Salt

  • 1 tsp. Garlic Powder

  • Dash of Paprika

Blackberry Wojape 

  • 1 cup Berries

  • 1 cup Sugar

  • 1 1/2 cups Water



  1. Clean wild rice with cold water 

  2. Saute wild rice with 1/2 cup of yellow onion and some oil for 5 minutes, allowing the rice to gently pop

  3. Add in 3 cups of bone broth per 1 cup of wild rice

  4. Add in rehydrated cranberries, cover, and simmer for 45 minutes 

  5. Add in 1 cup finished wild rice to buffalo 

  6. Add 2 tbsp. of Worcestershire sauce

  7. Add 1/4 cup of breadcrumbs (optional) 

  8. Add 1 tsp. salt, 1 tsp. garlic powder, and a dash of paprika 

  9. Place meatballs on a baking sheet with parchment paper and bake at 375 degrees for 25 minutes or until internal temp is 165 degrees

Blackberry Wojape

  1. Add into a pan: 1 cup of berries (of your choosing), 1 cup of sugar, and 1 tbsp. of cornstarch and 1 1/2 cups of water 

  2. Render down for about 10 minutes

  3. Drizzle blackberry wojape on top of the meatballs and enjoy 




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