Smoky Three Sisters Stew for Thanksgiving

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)

serves 4

  • 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.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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