Awhile ago I read an incredible book called Braiding Sweetgrass by indigenous scientist Robin Wall Kimmerer. In it, one of the things she talks about is the Three Sisters – squash, beans, and corn – which when planted together support and nourish each other, but are also very healthy and delicious to eat together. Recently I was watching a show about Blue Zones – areas with higher than average life expectancy – and the Three Sisters were mentioned as a typical dish in one of these areas. It reminded me that I’d been meaning to figure out some Three Sisters guessipes. This was my first try at one, and we liked it so much I’ve already made it several times including for a Friendsgiving party!
Guessipe
- 1 large butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 2 TBSP olive oil
- 2 TBSP maple syrup
- 1 tsp cinnamon
- 2 tsp salt
- 1/2 tsp pepper
- 2 TBSP fresh rosemary (chopped)
- 1 can black beans
- 1 can corn
- salt, pepper, and maple syrup to taste
Toss the butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper together. Spread on a lined baking sheet and sprinkle with 1 TBSP of the rosemary. Bake at 400 degrees F for 15 minutes, stir, and bake another 15 minutes.
Heat the black beans and corn in a skillet over medium heat. Stir in the roasted squash and remaining 1 TBSP rosemary. Add salt, pepper, and maple syrup (if you want more sweetness) to taste.
