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Three Sisters Harvest Stew

 

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Submitted by: Sue Hecht from Roselle Park, NJ
Originally shared on the web 04/25/2016

2 T. olive oil
1 onion, chopped
3 to 4 cloves garlic, chopped
1 carrot, peeled and cut into 1-inch pieces
3/4 c. butternut squash, cubed or 1 c. yellow or crookneck squash, cubed
16-oz. can favorite beans, drained
1 c. fresh or frozen corn
1 t. dried sage
sea salt to taste
Optional: 1 dried chipotle pepper, or 1/2 t. dried chipotle seasoning
2 to 3 c. vegetable broth or water, divided
1/4 c. fresh parsley, chopped

Heat oil in a large stew pot over medium heat. Add onion and stir to coat with oil; sauté until golden. Add remaining vegetable, seasonings and desired amount of broth or water. Simmer until squash is tender, adding more broth or water as needed. Add parsley and sir well. Serve piping hot. Makes 4 to 6 servings.


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Enjoy this recipe from Fun Fall Foods originally published 7/1/2016.

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