Three Sisters Stew
Three Sisters Stew puts maize, beans and squash in one pot, the trio that Native American farmers have grown together in the same field for generations. The beans climb the corn stalks and feed the soil, while the squash spreads below to shield the roots. Here the squash is roasted first, which keeps the pieces firm, and a little cumin, oregano and fresh chile give the stew its warmth.
Instructions
Heat the oven to 400°F. Cut the pumpkin or squash in half lengthwise and scoop out the seeds and fibers. Cover the halves with aluminum foil and set them cut side up in a shallow baking pan lined with foil.
Bake for 40 to 50 minutes, until a knife slides in easily but the flesh is still firm. Let the squash cool until you can handle it, then scoop out the pulp, cut it into large dice and set it aside.
Warm the olive oil in a soup pot. Add the onion and cook over medium-low heat until it turns translucent. Stir in the garlic and keep cooking until the onion is golden.
Add the squash, bell pepper, tomatoes with their liquid, beans, corn, water or stock, chiles, cumin and oregano. Bring to a simmer, cover, and cook gently for 20 to 25 minutes, until all the vegetables are tender. Season with salt and pepper.
If you have time, let the stew stand for 1 to 2 hours, then reheat it as needed. Stir in the cilantro just before serving. The stew should be thick and moist but not soupy, so add a little more stock or water if it has gotten too dense. Serve in shallow bowls.
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