Three Sisters Bake

Three Sisters Bake is a hearty, nourishing dish that celebrates the rich flavors of squash, beans, and corn, representing the harmony of Native American agriculture. This Paleo-friendly recipe is easy to prepare, making it a perfect meal for a cozy evening.

Ingredients

• Butternut squash - 200 grams, peeled and cubed
• Zucchini - 100 grams, diced
• Red bell pepper - 50 grams, diced
• Black beans - 100 grams, cooked and drained
• Corn kernels - 100 grams, fresh or frozen
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Chili powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the cubed butternut squash, diced zucchini, and diced red bell pepper. Drizzle with olive oil and toss to coat the vegetables evenly.
3. Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 15 minutes.
4. While the vegetables are roasting, heat a skillet over medium heat and add minced garlic. Sauté for 1-2 minutes until fragrant.
5. Add the cooked black beans and corn kernels to the skillet, followed by the chili powder, cumin, salt, and black pepper. Stir and cook for another 5 minutes until heated through.
6. Remove the roasted vegetables from the oven and add them to the skillet with the bean and corn mixture. Stir gently to combine all ingredients.
7. Transfer the mixture back to the baking sheet, spreading it out evenly. Bake for an additional 10 minutes to allow the flavors to meld.
8. Remove from the oven and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the butternut squash and bell pepper.
• High in fiber, promoting digestive health.

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