How to Cook With the Three Sisters: 4 Creative Recipes Using Squash, Beans, and Corn

Roast the pumpkin and chickpeas:

1. Preheat the oven to 375 degrees F.
2. Oil the pumpkin flesh with ½ teaspoon olive oil and sprinkle with 1/4 teaspoon sea salt.
3. Place the pumpkin flesh-side down on a parchment-lined sheet pan, then roast in the oven until fork-tender, about 30 to 45 minutes total.

As the pumpkin cooks, prep the chickpeas:

1. Toss the chickpeas in a medium bowl with the olive oil, cornstarch, cumin, paprika, chipotle powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
2. Spread them on a small parchment-lined sheet pan, then roast in the oven alongside the pumpkin for 20 to 30 minutes, until crisp.
3. After removing the pumpkin from oven, let it sit until it’s cool enough to handle, then use a spoon to scoop out the flesh; discard the skin.

Prepare the soup:

1. Heat the remaining tablespoon of olive oil in a medium pot over medium heat. Add the leek, garlic, spices, and bay leaf, and cook for three to five minutes until the spices are aromatic.
2. Add the corn and cook for five to seven minutes, until softened.
3. Stir in the chicken stock and roasted pumpkin, bring the mixture to a simmer, and cook for 15 minutes.
4. Remove the bay leaf.
5. Blend the soup with an immersion blender until smooth, or use a traditional blender, adding soup in batches (removing the small top cap and covering with a towel to prevent explosions). Return to the pot and bring the bisque back to a simmer.
6. Place ¼ cup plus 2 tablespoons Greek yogurt in a small bowl. Temper the yogurt by slowly stirring in 1 cup of the hot bisque until fully combined. Gently stir the yogurt mixture back into the pot and bring the bisque up to serving temperature.

Make the yogurt sauce:

1. In a small bowl, whisk ½ cup Greek yogurt with the lemon juice and parsley, then add the water slowly until the sauce is thin enough to drizzle.
2. To serve, top each bowl of bisque with 1⁄3 cup roasted chickpeas and add a dollop of yogurt sauce.

Roast the spaghetti squash:

1. Preheat the oven to 375 degrees F.
2. Oil the squash flesh with ½ teaspoon oil and sprinkle with ¼ teaspoon sea salt. Place the squash, flesh side down, on a parchment-lined sheet pan.
3. Roast for 30 to 45 minutes, until the squash is fork-tender. Let the squash sit until it’s cool enough to handle, then use a spoon to scoop out the flesh, and discard the skin.
4. Wrap the squash flesh in cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible.

Prepare the chutney:

1. In a small saucepan over medium-low heat, combine the cranberries, water, and apple-cider vinegar, and bring to a simmer.
2. Simmer for eight to 10 minutes until almost all the liquid has evaporated and the cranberries have softened. Mash with a fork until a thick consistency is achieved, adding a splash of water to smooth the texture if needed.
3. Season with salt and pepper to taste.

Prepare the fritters:

1. In a large bowl, beat the egg until fluffy. Add the rest of the fritter ingredients and mix with your hands until combined.
2. Scoop out ¼ cup of the mixture at a time, roll it into a ball, and press it down into a patty 2½-inches in diameter, on a large sheet of parchment.
3. Heat a large sauté pan over medium-high heat with 2 to 3 tablespoons oil. Pan-fry the fritters for six to seven minutes per side, until golden brown and crisp. If it’s necessary to cook in batches, use fresh oil each time.
4. To serve, top the fritters with chutney and the remaining parsley.

Roast the acorn squash:

1. Preheat the oven to 375 degrees F.
2. Oil the squash flesh with ½ teaspoon oil and sprinkle with ¼ teaspoon sea salt. Place the squash, flesh side down, on a parchment-lined sheet pan.
3. Roast for 30 to 45 minutes, until the squash is fork-tender. Let the squash sit until it’s cool enough to handle, then use a spoon to scoop out the flesh, and discard the skin.

Prepare the relish:

1. While the squash roasts, heat a small pan over medium-low heat with ½ tablespoon oil.
2. Add the vegetables and spices; season with salt and pepper. Sauté for eight to 10 minutes, until the corn is cooked through.
3. Add the vinegar, water, and honey, and simmer for six to seven minutes, until the liquid has mostly evaporated.
4. ­Remove from the heat. Stir in the cilantro once the relish has cooled.

Prepare the hummus:

1. Combine all hummus ingredients, except for the canning liquid, in a food processor. Process until smooth, adding canning liquid as needed to achieve a smooth consistency.
2. To serve, scoop the hummus into a bowl. Create a well in the center and fill it with the relish. Serve with sliced vegetables, tortilla chips, or pita bread.

Prepare the sauce:

1. Bring four cups of water to a boil.
2. Place the chilies in a heat-safe bowl and pour in enough boiling water to cover them completely. Soak the chilies for about 20 minutes while you gather the rest of the sauce ingredients and begin the filling.
3. When the chilies have soaked, transfer them to a blender, reserving the soaking liquid, and add all sauce ingredients except the olive oil.
4. Add 1 cup of the soaking liquid and purée until the mixture is smooth.
5. Strain with a fine-mesh strainer into a medium bowl. Taste and adjust salt as needed.
6. Heat 1 tablespoon oil in a small saucepan until it just begins to smoke, then add the strained sauce. Be careful — the sauce will bubble and splash as it’s added to the hot oil. This step is essential in creating a deeply flavored sauce. Simmer for five to 10 minutes until the sauce is thick enough to coat the back of a spoon.
7. Transfer the sauce to a shallow bowl to cool.

Prepare the filling:

• In a large pan with a lid, heat 1 tablespoon olive oil over medium heat.
• Add the onion, poblano, garlic, and seasonings, and sauté for five minutes until the onion softens.
• Add the butternut squash and water, cover, and simmer for 13 to 15 minutes until the squash is almost fully cooked.
• Remove the lid and add the beans.
• Cook the filling for an additional four to five minutes until all liquid has evaporated.

Bring it all together:

1. Keep the filling warm over low heat.
2. Heat a large nonstick skillet over medium heat, and lightly spray two tortilla-size spots with oil spray.
3. Dip a cold tortilla into the cooled sauce, coating both sides evenly, and place it on one of the oiled spots in the pan. Repeat with a second tortilla. Fry each tortilla for 15 to 20 seconds per side, until pliable but not crispy, then transfer to a large plate.
4. Top each tortilla with 1 tablespoon queso fresco and ¼ cup filling, then roll tightly and place in a baking dish. Continue until you have made 12 enchiladas, spraying additional oil as needed and wiping the pan with a paper towel if it becomes too messy.
5. Once they’re all rolled and arranged, top the tortillas with a sprinkle of queso fresco, any leftover filling, and the remaining enchilada sauce. Serve.