The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners. It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 acorn or carnival squash
- 1 cup red onion, diced
- 2 to 3 serrano chiles, minced
- 3 cups cooked black beans
- 2 cups corn kernels
- 2 cups broccoli florets, diced
- 1 ½ cups cooked wild or brown rice (optional)
- ½ cup fresh parsley, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- Heat oven to 400 degrees. Combine olive oil and 1/3 of the minced garlic in a small bowl; set aside.
- Remove stem from squash and cut each in half from top to bottom. Scoop out seeds and reserve for another use. Brush inside of each squash with the garlic oil. Place squash flesh side up on a baking sheet and roast for about 35 minutes.
- Meanwhile, prepare the filling: Heat olive oil in a skillet over medium-low heat. Add onion and chile and sauté for about 2 minutes. Add the remaining garlic, the beans, the corn, the broccoli and the rice, if using. Cook for 3 to 5 minutes, until corn is bright yellow and broccoli is bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.
- Remove squash from oven. Scoop corn and bean mixture into center of each squash. Serve right away.