Three Sisters Stew

• 1 ea. (2 lb) small pumpkin or butternut or carnival squash
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ½ medium green or red bell pepper, cut into short, narrow strips
• 1 can (14–16 ounces) diced tomatoes, with liquid
• 2 cups cooked or canned pinto beans
• 2 cups corn kernels (from 2 large or medium ears)
• 1 cup water or homemade vegetable stock
• 1–2 fresh hot chiles, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt, to taste
• Freshly-ground pepper, to taste
• 3–4 tablespoons fresh cilantro, minced

Ingredients for 5 servings (2.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 400°F.

   Oven
2. 2

   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.

3. 3

   Bake for 40–50 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.

   Oven
4. 4

   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.

   Stovetop
5. 5

   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 20–25 minutes. Season to taste with salt and pepper.

   Stovetop
6. 6

   If time allows, let the stew stand for 1–2 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.