Three Sisters Stew Recipe

Ingredients for Three Sisters Stew

• Sugar Pumpkin
• Olive Oil
• 1 medium onion, chopped
• Garlic Cloves
• Green Peppers
• Diced Tomatoes With Juice
• Canned Pinto Beans
• Corn Kernels
• Vegetable Stock
• Hot Chili Pepper
• Ground Cumin
• Dried Oregano
• Salt & Freshly Ground Black Pepper
• Fresh Cilantro

How to Make Three Sisters Stew

1. Preheat oven to 400°F (200°C).
2. Cut one medium butternut squash (about 2 lbs) in half lengthwise. Remove seeds and fibers.
3. Place squash halves, cut-side up, in a foil-lined shallow baking pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
4. Bake for 40-50 minutes, or until easily pierced with a knife but still firm.
5. Once cool enough to handle, scoop out the flesh and cut into 1-inch cubes. Set aside.
6. Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-low heat.
7. Add 1 medium onion, chopped, and sauté until translucent, about 5 minutes.
8. Add 2 cloves garlic, minced, and sauté for another minute until fragrant.
9. Add 1 (15-ounce) can of corn, drained; 1 (15-ounce) can of kidney beans, rinsed and drained; 1 cup vegetable broth; 1 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); and the roasted butternut squash to the pot.
10. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender.
11. Season generously with salt and pepper to taste.
12. If time allows, let the stew stand for 1-2 hours before serving to allow flavors to meld. Reheat gently if needed.
13. Just before serving, stir in 1/4 cup chopped fresh cilantro.
14. Adjust consistency with additional vegetable broth if needed. The stew should be thick and moist, not soupy.
15. Serve in warm bowls, garnished with extra cilantro if desired.