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“The American Indians in this region call corn, beans, and squash the 'Three Sisters' becasue, when planted together, the nourish eachother and protect eachother from garden pests. I reccomend Acorn or Pattypan squash. The squash in this recipe can, however be sustituted with potatoes. Still delicious!”
1hr 15mins
8-10 slices

Ingredients Nutrition

  • 1 (15 ounce) can black beans, drained
  • 1 12 cups corn, shaved (Canned corn, drained or frozen corn will work as well.)
  • 1 medium sized acorn squash
  • 1 (7/8 ounce) packet gravy mix (Flavor of your choice)
  • 1 cup shredded cheese


  1. Preheat oven to 375, grease a casserole dish with cooking oil (Olive oil is reccomended).
  2. Slice squash to 1/4 cm. or desired thickness.
  3. Line the bottom of the casserole dish with 1/2 of the squash slices, some overlapping.
  4. Prepare gravy as instructed on package.
  5. Pour gravy over squash slices.
  6. Layer 1/2 of the cheese on top.
  7. Layer the beans on top.
  8. Layer the corn on top of the beans.
  9. Add the remaining half of the squash slices,
  10. Add the remaining cheese atop the casserole.
  11. Bake 45 minute.

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