Squash Recipes

Recipes with squash and beans

Try these recipes with squash and beans - share the results (photos) or other recipes on our facebook group.

Three Sisters Succotash Recipe (with pole beans and summer squash)

Makes 4 servings 

• 1 tablespoon coconutoil
• 4 cups summer squash or zucchini,diced
• 1 1/2 cups corn, cut fresh off thecob
• 1 cup fresh green beans, cut into ¾ inchpieces
• 1/2 cup onion,diced
• 1/4 cupwater
• 1/2 teaspoon groundcumin
• 1/2 teaspoonsalt
• 1 – 2 tablespoons fresh cilantro,chopped

In a large hot skillet or wok, sauté summer squash or zucchini in coconut oil. Allow to cook evenly for 3 minutes, turning occasionally to prevent over cooking. Add the corn, green beans and onions, stirring and sautéing for another 5 minutes so that the summer squash or zucchini begins to soften and barely turn golden. The summer squash or zucchini should be slightly crisp. Add the water and cover with a lid at any point if anything is starting to burn, and after a few minutes in any case. Simmer on medium heat covered for about 5 minutes. Add the cumin and adjust the seasoning to your taste. Cook for an additional 3 – 5 minutes, until the vegetables are cooked but slightly al dente. Serve hot.

Variations:

Use any vegetables you have fresh and in season! I don’t ever follow a recipe to the letter, more as inspiration and structure. Try adding tomatoes, garlic, chile peppers, chicken etc.

 Three Sister Chili Recipe (with bush beans and winter squash)

One of the simplest and quickest ways to enjoy the “3 Sisters” in one hearty dish is by making this vegetarian chili. After spending a crisp fall afternoon hiking outside, make a batch of this chili and top it with bright, heart-healthy avocado and crisp cilantro.

Ingredients:

• 1 large yellow onion,diced
• 2 cloves garlic,diced
• 2 tablespoons oliveoil
• 1 jalapeno,diced
• 1 large red bell pepper,diced
• 2 cups vegetable broth (or usebouillion)
• 1 14-ounce can of dicedtomatoes
• 1 14-ounce can of kidney beans or black beans, drained andrinsed
• 2 cups frozen cornkernels
• 3 cups of cubed butternutsquash
• 2 tablespoons chili spicemix
• Sea salt totaste
• 1 diced avocado
• Diced cilantro

Step 1:
Sautee diced onion and garlic in olive oil in a heavy-bottomed pot until translucent. Add diced red bell pepper and jalapeno. Sautee for a minute or two.
Step 2:
Add vegetable broth, beans, corn, butternut squash, and chili spice. Simmer for 20 minutes.
Step 3:
Test the squash and if its not yet soft, simmer the chili a bit longer.
Step 4:
Ladle into bowls and garnish with diced avocado and cilantro. Serve with a side of warm corn tortillas!