Three Sisters Squash Recipe (2024)

This is a recipe for those people who eat to live, unlike myself who lives to eat. Dreadful, would be too strong a word to describe it. But definitely a way to ruin a perfectly delicious squash.

I followed the recipe exactly, using the optional rice addition. I used wild rice for some crunch. The filling was crumbly and tasteless. I have some leftovers that I am going to try and make more palatable by adding olive oil to the filling.
I won't make this again.

Is it ok to use canned black beans?

Based on the comments, tripled the oil and garlic and added some red and green bell peppers with the corn. Paprika -- even smoked -- and chiles didn't seem enough to keep the SW theme. Thought of adding cumin, chili powder, etc., then opted for a protein source: To keep it vegan and spice it up, broke up and added 3 vegan Mexican chipotle "sausages" along with the extra garlic and oil during initial sauteing. Made enough to fill 4 large squash halves to overflowing. It was a hit!

It's much easier to remove the seeds from the squash after it's cooked instead of before

This was good, but considering how much I changed the proportions based on all the comments, I'm not sure I can actually review the recipe. 2 cans of black beans, drained; a 7 oz package of wild rice; a 14 oz package of frozen corn; 2 teaspoons paprika; 2 teaspoons cumin. Added the broccoli at the last minute, all the other ingredients before that: the extra stuffing will be good on its own in another dish. The squash took twice as long to cook as the recipe says. Just not worth the time.

You use one clove for the oil and two in step 6.

This was good. I used kale, which was what I had, instead of broccoli. Worked fine. The squash I used was not very sweet and sweetness seemed missing. A few raisins in the filling might be good.

For all the time, chopping, roasting etc, I would rate this as average. I added fresh lemon and topped with fresh , grated Parmesan, didn't have access to anything extra to add but maybe diced fresh tomato would spark it up a bit. It felt like a healthy meal and was really filling, but I don't think I would make it again. Too much work for too little return.

Sauteéd the onions and deglazed with sherry and a dash of a maple-balsamic before we added the beans and corn. We amped the flavor by adding dried oregano, cumin, New mexico chile powder and smoked paprika. Used kale instead of broccoli, no rice. Stirred in cotija cheese and stuffed the squash for the last 10 minutes of cooking. We saved the leftovers, scraping out the squash, to be used as enchilada filling. It was very flavorful.

Should the three minced garlic cloves be divided? Looks like it's called for in steps 2 and 6...

I use frozen corn--but this summer when I had leftover grilled corn on the cob, I used that and it put the dish over the top!

I agree -- more oil would be needed (and what's with Step 6?).

I wish people writing recipes for "Native American" dishes would do a little more research about what we actually grow and harvest and how we prepare and serve it. Brush the squash with duck fat (or vegan substitute) and a little maple syrup and roast at 350 until about half cooked. Forget the broccoli, brown rice, paprika, and chiles and instead stuff with corn mush (made with a good stock) and beans (heirloom varieties are best) and finish cooking until squash is soft. Don't skimp on the fats.

I significantly modified this based on previous notes and our preferences. It was really good. We used bell peppers instead of squash. I used a mix of Lima beans and black beans, southwestern style canned corn, smoked paprika, chipotle pepper, cumin and coriander. I cooked the vegetables first then added a cup of cooked brown rice at the end. Then added about half a cup of sharp cheddar. After stuffing the bell peppers, topped with a bit of cheese and broiled until melted.

Unless you were surprised by a massive snow in a kitchen with nothing to offer, I can't imagine that this would be something to look forward to. Huge waste of time.The squash needed to be sweetened a bit, and the filling was beyone bland. It may be true that vegan cooking doesn't mean tastelessness,but you sure can't prove it by this recipe. Just take the black beans and make a nice spicy black bean soup.

I made this as my veggie main course for Thanksgiving and thoroughly enjoyed it. It is a bit on the dry side so I slathered mine with mushroom gravy, it was simply delicious. The left over stuffing made great, light left overs, just add some butter/oil when you reheat.

Don’t cut the squash top to bottom. Cut it in half from the middle. It’s way easier and shows or the squash “star-like” shape.

Switched Acorn squash to Butternut due to grocery store availability - then carved out the middles to enlarge the cavity. Then I chopped and oven roasted the removed squash and added to the stuffing. Also used farro instead of rice.After reading others' comments, I splashed some white balsamic on the stuffing and made a vegan cashew cheese sauce to top it all off. Ultimately delicious!

Almost no savory flavors. The corn and the squash overpower everything and make it sickly sweet.

Made this tonight. Had everything except the broccoli and serrano chilis. Used cumin instead of paprika. I really liked it. It was very easy to put together and I personally found it to be flavorful. Would definitely make this again.

Went to the dark side on this, didn't cook as written, recipe seemed bland when I read it through. Times Cooking to the rescue in another recipe: Caramelize the onions. Like @Cbobcook, I used (frozen) fire roasted corn. Skipped the broccoli, garlic oil, rice, and cooked chili peppers & parsley. Sprinkled parsley over top for serving, diced some jalapenos as condiment. Got rave reviews at thanksgiving. It's a pretty dish, with the orange squash, dark beans, & bright green of parsley.

Made this with a few tweaks and quite enjoyed it! Left out the rice, used a whole can of Cuban style black beans (undrained) for extra flavor and a whole can of chickpeas (drained and rinsed). Added a hefty amount of cumin and cayenne pepper, plus lots of salt and pepper.

I made this for a vegan family member. I followed the directions exactly. It was terrible. What a waste of effort and food. Any vegan recipe is better than this one.

I started reading the comments just before making this and got a little worried. I think the comments are somewhat harsh for something that is just a simple weeknight meal. I definitely fall into the “live to eat” category but I also love simple flavors especially when they’re seasonally appropriate. I did use a pouch of “Ready Rice” in lieu of plain wild or brown, so that likely contributed some extra flavor.

I wish people writing recipes for "Native American" dishes would do a little more research about what we actually grow and harvest and how we prepare and serve it. Brush the squash with duck fat (or vegan substitute) and a little maple syrup and roast at 350 until about half cooked. Forget the broccoli, brown rice, paprika, and chiles and instead stuff with corn mush (made with a good stock) and beans (heirloom varieties are best) and finish cooking until squash is soft. Don't skimp on the fats.

I guess it is obvious to everyone else; but I don't understand how one balances the round bottom of the squash to bake "flesh side up" and pose them for this rather beautiful picture.

I love this filling vegan recipe. You do want to make sure to season all its components well, and don't skimp out on the oil.

I didn't have the serrano chiles. I used about 1/2t. of powdered chipotle chilies. Worked for me. My family loved it.