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“A variation of the three sisters stew. Three sisters is a native american reference to squash, beans and corn. In what is now Southwest US, natives commonly grew all three on the same plot of land. From a vegetarian nutritional stand point they compliment each other as well. BFL/EFL.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. With fork poke vent holes into the squash.
  2. Peel skin if not organic.
  3. Microwave for about 5 minute or until about 3/4 cooked.
  4. Cut into 1 inch cubes.
  5. Set aside.
  6. In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent.
  7. Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender.
  8. (about 5 minutes) Serve Hot with grated cheese garnish.

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