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1 onion
Bake squash 25-25 minutes at 350ºF.
Sauté onions in oil to translucent, add garlic, then add spices.
Stir in tin of beans (you can add the water too if it's not too salty). Turn heat down low and let flavours blend.
When squash is done, scoop it out of the skin into the beans and blend. Salt to taste and serve with corn muffins.
Garnish with yogurt and fresh cilantro. Also very good over brown rice.
Poster's Notes:
Posted by Kirsten Cowan
Nutritional Info Per Serving: N/A
3-4 cloves garlic
1 tin black beans
1 acorn squash
2 tbsp. oil
Cumin
Cayenne
Coriander seeds
To serve, corn muffins
The "three sisters" are what the First Nations call corn, squash, and beans.