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.