Three Sisters Harvest Stew Recipe

Three Sisters Harvest Stew

A warming, nourishing, and BC-inspired recipe for late August or early September

Ingredients (serves 4–6):

• 1 small acorn squash (or 2 cups diced roasted squash)

• 1 ½ cups fresh green beans, trimmed and cut into 1" pieces

• Kernels from 2 ears of corn (or 1½ cups frozen corn)

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 large carrot, peeled and diced

• 1 cup diced fresh tomatoes (or cherry tomatoes halved)

• 1 tbsp olive oil or local cold-pressed canola oil

• 1 tsp ground cumin

• ½ tsp dried thyme (or a sprig of fresh thyme)

• 1 bay leaf

• Salt and pepper to taste

• 4 cups vegetable broth (or chicken broth)

• Optional: a handful of chopped kale or Swiss chard

• Optional garnish: chopped parsley or cilantro, squeeze of lemon 

Instructions:

1. Preheat oven to 400°F. Halve the acorn squash, remove seeds, and roast cut-side down for 30–35 minutes or until tender. Scoop out and dice once cool enough to handle.

2. In a large pot, heat oil over medium. Sauté onion and carrot until softened (5–6 minutes). Add garlic, cumin, thyme, and bay leaf, stir for 1 minute.

3. Add corn, green beans, tomatoes, and roasted squash to the pot. Stir well.

4. Pour in broth. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes.

5. Optional: Stir in chopped greens in the last 5 minutes of cooking.

6. Adjust salt and pepper to taste. Add a splash of lemon juice to brighten flavors.

7. Serve warm with crusty sourdough bread or bannock.