Beans, corn, and squash are known in the Americas as the "three sisters." I've always liked the combination, and I love the name. I come from a family of three sisters. Whenever I make three-sisters anything, I think about my own sisters, how we are so unique and different and very much ourselves, and yet we go well together.
Don't ask me if Rebecca or Christina is the butternut squash, if I am the spicy corn, or who is a bean.
Point is, you should make this skillet, especially if, like me, you love the gorgeous colors of fall, the flavors of fall, the autumnal smells and sounds and scurrying squirrels.
|Three Sisters Skillet.|
Three Sisters Skillet
I had some leftover Spicy Corn, so that's what I used. If what you have is plain-old corn, I'd suggest adding some diced chiles, a bit of minced garlic, and some extra seasoning to this skillet.
Make this in a deep, wide skillet with high sides. It's kind of like a skillet-stew. And feel free to add complementary flavors, such as diced apple, onion, red bell pepper.
1 large butternut squash, peeled, chopped and roasted*
1 1/2 cups cooked red kidney beans (or one can, drained and rinsed)
2 cups Spicy Corn (or 2 cups of plain corn kernels, plus some diced chile and S&P)
salt & pepper to taste
Cooked white rice
*To roast the squash: coat the chopped squash with a good amount of olive oil, I'd say at least 1/4 cup, plus some salt and pepper. Roast on a parchment-lined cookie sheet in a 400-degree oven, stirring occasionally, for about 30 minutes, or until tender and golden brown.
Put everything except the rice into the skillet, and heat over medium-low heat, stirring often, for about 15 minutes, or until steaming and flavorful. Add small amounts of water if things start looking dried-out like autumn leaves.
Serve over rice. That's all!
|Look, mom, the leaves are beginning to turn!|