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Three Sisters Stew Recipe

Ingredients

How to make it

  • Preheat the oven to 400 degrees.
  • Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. 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 easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
  • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  • Add the pumpkin 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. Serve in shallow bowls.

Reviews & Comments 4

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    " It was excellent "
    tazoncaffeine ate it and said...
    a definite on my cool weather menu! :-)
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  • legoflamb 16 years ago
    This sounds delecious. My wife is nearly drooling.
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  • annieamie 16 years ago
    If it has squash it in, its OK with me! This sounds like a lovely recipe and thank you for taking the time to post it!
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  • zereh 16 years ago
    The Three Sisters were grown together in one mound. A few stalks of corn in the middles with beans and squash around the corn on the outside. The corn provides the beans with a pole ~ the beans provided nutrients to the soil ~ the squash covered the ground which helped cut down on the amount of weeding needed. =) Simply beautiful. Adding this one to my list of going-to-try-soon recipes.
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The Cook

chefsharon The Woodlands, TX

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