Three Sisters Stuffed Squash

This dinner party favorite combines the classic Three Sisters planting (corn, squash, and beans) into one tasty package.


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


  1. Heat oven to 400F
  2. In a large frying pan, heat a knob of butter or glug of olive oil over medium heat
  3. Add the paprika and chili flake and let bloom for 30 seconds
  4. Add the onion, garlic and a hefty pinch of salt sweat until soft
  5. Add the wine and cook down until evaporated
  6. Add the corn kernels and cook until bright yellow
  7. Add the black beans and remove from the heat
  8. Hollow out the center of the patty pan squash and coat lightly with olive oil then par roast for 15 minutes
  9. Remove the squash from the oven and fill with the corn bean mixture
  10. Dress the kale leaves with a glug of olive oil and roast into kale chips
  11. Reheat the now stuffed squash and top with the crispy kale to serve