Three Sisters Harvest Stew - vegetarian or vegan

 

I can't believe that Thanksgiving is 2 weeks and 2 days away.  How did this happen?

A decorated old foundation in Redding, CT

The leaves have fallen.  The summer CSA is over, BUT, The Farm at Woodbury is offering a winter CSA!!http://www.thefarmwoodbury.com/Winter-CSA.html

I know!

We are getting a lot of winter squash along with autumn veggies (turnips, leeks, rutabaga, potatoes, etc.)  We also are getting fruit, honey and their lovely heirloom tomato marinara sauce.

Lovely.

Since I seem to have a great supply of winter squash and it is almost Thanksgiving, I thought I would make up a hearty Harvest Stew.

I used the red Hubbard today

Native Americans did companion planting, the 3 sisters showing up most often in their lore.  The 3 sisters are beans, corn and squash.  The beans climb up the corn and the squash shades the ground to preserve moisture and reduce weeds.  Look it up, it's pretty nifty.

In this stew, I used canned beans and mixed them up.  I also used hard apple cider, but that is not necessary.  Any winter squash will do, too.  Here's what I did.

Three Sisters Harvest Stew

3 cups roasted winter squash (about 1 red Hubbard OR  butternut  OR 2 acorn squash)

2 Tablespoons butter OR olive oil

1 large onion (or enough to make about 2 cups)

2 cups sweet potatoes, peeled and diced

1 (12 ounce) bottle hard apple cider OR beer OR 1 1/2 cups water plus 2 Tablespoons apple cider vinegar

1 1/2 teaspoons salt

1/2 teaspoon ground pepper

1 Tablespoon fresh sage, minced

1 teaspoon fresh rosemary, minced

3 cups water

1/4 cup pure maple syrup (optional - if you don't have the real deal, don't do it)

3 cups cooked beans, rinsed (I used pinto and black)

2 cups corn kernels, frozen or fresh

Cut the squash in half and scoop out the seeds.  Roast the squash on a foil lined sheet at 350 degrees for about 1 hour, or until soft.  Set aside to cool a bit.

If you use the pre-diced squash that you can get at the store, roast it the same way for about 40-45 minutes. (Whoever thought to pre-dice butternut squash deserves a raise.)

In a large heavy bottomed pot, heat the butter or olive oil.

Add the onion and the sweet potato and sauté until starting to brown.

Deglaze the pot with the cider, beer, or vinegar and water.  Cook to reduce the liquid by about half.

Add the herbs and salt and pepper.

In a blender or food processor, scoop out the roasted squash and blend with 3 cups of water.

Add to the onion mixture.

Add the beans and corn and simmer for about 20 minutes, stirring occasionally.

Serve with fresh bread.