Three Sisters Harvest Bowl
User Reviews
5
8 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Side Dish, Main Course
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Cuisine
American
Three Sisters Harvest Bowl
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Made with simple ingredients, this Three Sisters harvest bowl combines ancient ingredients for a protein-packed dish that's perfect for the holidays. This idea comes from Indigenous agricultural traditions involving corn, beans, and squash.
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Ingredients
- 2 Tbsp neutral cooking oil 30 mL, generic cooking oil
- 1 acorn squash
- 1 shallot finely minced
- 2 cups hominy cooked
- 1 black beans drained and rinsed, canned
- 2 Tbsp maple syrup 30 mL
- 1 Tbsp mint chopped, fresh
- 1 Tbsp sage chopped, fresh
Instructions
- Cut Squash: Cut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Place each half flat side down then cut into ½ inch thick slices to create half moon shapes.
- Cook Squash: Heat oil in a large saute pan over medium heat. Add squash and shallots. Cover and cook, flipping acorn squash occasionally, until squash is fork tender, about 10 minutes. If shallot begins to burn, add a splash of water to the pan and reduce heat.
- Assemble: Stir in all remaining ingredients. Cover and continue to cook for about 5 minutes, or until everything is hot.
Notes
- Make Ahead: Feel free to use leftover roasted squash or saute it ahead on purpose! This is the longest portion of the recipe, and you can have it ready to combine and reheat.
- Soak It Up: If you avoid canned goods or always keep a stash of cooked beans in the freezer, you can always cook your beans from dried.
- Storage: You can keep leftovers in the fridge for up to 3 days in an air tight container.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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