Three Sisters Stuffed Squash
This dinner party favorite combines the classic Three Sisters planting (corn, squash, and beans) into one tasty package.
Ingredients
1/2 tsp smoked paprika
1/4 tsp chili flake
1 small onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
2 ears of corn, kerneled
1 cup cooked black beans
4 medium to large patty pan squash
1 bunch kale
Method
- Heat oven to 400F
- In a large frying pan, heat a knob of butter or glug of olive oil over medium heat
- Add the paprika and chili flake and let bloom for 30 seconds
- Add the onion, garlic and a hefty pinch of salt sweat until soft
- Add the wine and cook down until evaporated
- Add the corn kernels and cook until bright yellow
- Add the black beans and remove from the heat
- Hollow out the center of the patty pan squash and coat lightly with olive oil then par roast for 15 minutes
- Remove the squash from the oven and fill with the corn bean mixture
- Dress the kale leaves with a glug of olive oil and roast into kale chips
- Reheat the now stuffed squash and top with the crispy kale to serve
