Three Sisters Stew

Ingredients

• 3 tablespoons sunflower oil
• 1 onion (large, diced)
• 4 garlic cloves (sliced)
• 1 butternut squash (medium, peeled, seeded, cut into 2 ½ cm cubes - about 800 g prepared)
• 1 teaspoon dried sage
• 1 teaspoon ground sumac (or substitute 2 teaspoons lemon juice at the end)
• 1 teaspoon smoked paprika (modern; substitutes for hardwood-cooking smokiness)
• ½ teaspoon black pepper
• 1 (400 g) tin chopped tomatoes
• 800 ml vegetable stock
• 1 (400 g) tin pinto beans (drained and rinsed)
• 1 (400 g) tin hominy (drained, or substitute sweetcorn)
• 1 tablespoon maple syrup
• 1 ½ teaspoons salt (to taste)

Garnish

• 3 tablespoons toasted pumpkin seeds (pepitas)
• 2 tablespoons fresh sage (chopped)
• 1 tablespoon olive oil (drizzle)

Method

Stage 1 - Soften the onion

1. Heat 2 tablespoons of oil in a wide heavy pot over medium heat.
2. Add onion; cook 8 minutes until soft and gold.
3. Add garlic; cook 1 minute.

Stage 2 - Squash

1. Push the onion to the side; add the remaining oil.
2. Add the squash; brown over medium-high heat 5 minutes, stirring occasionally, to colour the edges.

Stage 3 - Spice

1. Stir in dried sage, sumac, smoked paprika and pepper; cook 30 seconds.

Stage 4 - Simmer

1. Tip in the chopped tomatoes and stock.
2. Bring to a boil; reduce to a simmer; partial lid.
3. Cook 30 minutes until the squash is tender and starting to break down.

Stage 5 - Add the beans and corn

1. Stir in the pinto beans and hominy.
2. Cook 12-15 minutes uncovered to thicken slightly and integrate.

Stage 6 - Finish

1. Off heat; stir in the maple syrup.
2. Taste; balance with salt.
3. If you skipped the sumac, add a squeeze of lemon now.

Stage 7 - Serve

1. Ladle into bowls; scatter toasted pumpkin seeds and fresh sage; drizzle with olive oil.
2. Cornbread or frybread is the natural side.