“Three Sisters” Stew Recipe

Serves: 8 or more

Ingredients

1 small sugar pumpkin or 1 large butternut squash
(about 2 pounds), or see shortcut following recipe
2 tablespoons olive oil
1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green or red bell pepper, cut into short narrow strips
14- to 16-ounce can fire-roasted diced tomatoes, with liquid
2 to 3 cups cooked or canned (drained and rinsed) pink or pinto beans
2 cups corn kernels (from 2 large or 3 medium ears, or frozen)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chilies seeded and minced,
or one 4-ounce can chopped mild green chilies
2 teaspoons ground cumin
2 teaspoons chili powder or mesquite seasoning
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup minced fresh cilantro or parsley

 

Directions:

Preheat the oven to 375 degrees F.

Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until you can pierce through with a knife with little resistance. When cool enough to handle, scrape out the seeds and fibers. Slice and peel, then cut into large dice.

Heat the oil in a soup pot. Sauté onion over medium-low heat until translucent.

Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed.

Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Serve in bowls.

Shortcut: If you’re short on time or simply can’t deal with chopping and peeling pumpkin or squash, you can get peeled, cut raw butternut squash. At this time of year, it’s easy to find in the fresh produce department of supermarkets or natural foods stores.