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5.0 from 12 votes

Three Sisters Harvest Bowl

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 2 Tbsp oil 30 mL
  • 1 acorn squash
  • 1 shallot finely minced
  • 2 cups cooked hominy
  • 1 can black beans drained and rinsed
  • 2 Tbsp maple syrup 30 mL
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh sage

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.