THREE SISTERS STEW
Steps:
- Preheat the oven to 375 degrees F.Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Serve in bowls.
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Gabbar Merani
[email protected]This stew is a great comfort food. It's perfect for a cold winter day.
Simon Saka
[email protected]This stew is a great way to get your daily dose of vegetables.
xavier Garcia
[email protected]This stew is a great way to use up fresh summer vegetables.
yosef waliD
[email protected]I'm always looking for new and interesting ways to cook beans. This stew was a great way to change things up.
Morne Breetzke
[email protected]I'm a vegetarian and I love this stew. It's packed with protein and vegetables and it's very flavorful.
Abdibasit Hussien
[email protected]This stew is a great make-ahead meal. I made it on Sunday and it was even better the next day.
Mykola Botsyura
[email protected]I made this stew in my slow cooker and it was perfect. I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
Azkar Naqvi
[email protected]This stew is a great way to use up leftover turkey. I had some leftover turkey from Thanksgiving and this was the perfect way to use it up.
GAMING WITH BABU
[email protected]I'm not a huge fan of squash, but I really enjoyed this stew. The squash was cooked perfectly and it wasn't too overpowering.
Shani K Vlog
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and squash.
Hiraahned dks
[email protected]I love the combination of beans, corn, and squash in this stew. It's a classic combination that never gets old.
Latashia Thompson
[email protected]This stew is perfect for a cold winter day. It's hearty and filling and the poblano pepper gives it a nice kick.
Darrell jordan
[email protected]This stew is a great way to use up leftover vegetables. I had some extra corn and squash from the weekend and this was the perfect way to use them up.
Saeed Rehman
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The stew was delicious and very filling. I especially loved the crispy cornbread topping.
Chidera Tessie Chukwu
[email protected]This is a great recipe for a quick and easy weeknight meal. The stew came together in under an hour and it was packed with flavor. I loved the addition of the fresh herbs, which really brightened up the dish.
bright star
[email protected]I've always been a fan of three sisters stew, and this recipe did not disappoint. It was easy to follow and the results were delicious. The stew was hearty and filling, and the combination of beans, corn, and squash was perfect.
Mark Owusu
[email protected]This stew was a delightful blend of flavors and textures. The beans, corn, and squash were perfectly cooked and the broth was rich and flavorful. I especially loved the addition of the poblano pepper, which added a nice smoky heat.