From Vegetarian Journal: "a tasty side dish with a thick, stew-like consistency, this flavorful vegetable medley features the famous three sister -- squash, corn, and beans. Many home cooks prepare this cherished stew, and each has a different take on the balance of seasonings that make it taste just right." I listed the recipe as it was printed, but I did make a few minor changes. I nixed the olive oil in favor of a combination of cooking spray and water; I used sweet paprika, since the recipe didn't specify; and I used frozen corn (no need to bother defrosting it). Kabocha can be difficult to find sometimes, but try not to substitute with another winter squash if you can help it -- there really is no comparison for kabocha's wonderful texture and flavor.
- 1133.98 g kabocha squash or 1133.98 g Japanese pumpkin, not peeled
- 1 large onion, chopped
- 3 garlic cloves, minced
- 14.79 ml olive oil
- 473.18 ml water
- 2.46-4.92 ml salt
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 2.46 ml paprika
- 2.46 ml pepper
- 473.18 ml fresh corn kernels (or one 15.5oz can whole kernel corn, drained)
- 453.59 g green beans, washed and cut into 1-inch lengths
- parsley sprig
- 2 slice oranges
- Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks. Set aside.
- Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened.
- Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.