Here’s my homage to Thanksgiving and my lovely US readers. As a Brit I don’t quite get the pumpkin pie concept, but this recipe sounded like my ‘cup of tea’. A rich, smoky stew filled with the ‘3 sisters’ of Native American planting: squash, beans and corn. I don’t claim this to be in any way authentic, this is my version of a US dish, but it makes a hearty, yummy wintery supper that would easily multiply to feeding a crowd.
I served mine with a vegan cornbread (recipe to follow) for an added American touch.
Happy Thanksgiving 🙂
Smoky Three Sisters Stew (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 onion, chopped
- 1 carrot, chopped
- 1/2 red pepper, chopped
- 1 butternut squash
- 1-2 cloves of garlic, sliced
- 2 tbsps sunflower oil
- large handful fresh thyme
- 1 tsp cumin
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 dried chipotle chilli
- 1 tbsp tomato puree
- 1 glass red wine
- 1 tin sweetcorn
- 1 tin pinto beans
- 1 tin chopped tomatoes
- 1/2 tin water
- 1 tbsp tomato ketchup
- 1 tbsp balsamic vinegar
- fresh herbs to serve, preferably coriander
– Preheat the oven to 220 degrees Centigrade/Gas mark 6
– Halve the butternut squash, sprinkle on the garlic, some fresh thyme, seasoning and oil.
– Roast for 30-40 minutes until soft and starting to turn golden.
– Meanwhile, in the remaining oil saute the onion, carrot and pepper until softened. Add the dried herbs, chilli and cumin and briefly cook out.
– Stir in the tomato puree and cook for a couple of minutes.
– Splash in the wine and completely reduce until left with a thick syrupy sauce.
– Once the squash is cooked, scoop out the flesh and roughly chop.
– Add all the other ingredients and simmer for 20-30 minutes until the sauce is rich and thick. Add more water if it has reduced too much.
– Serve sprinkled with herbs.