With the abundance of Squash right now I had to try Roasted Squash, Corn and Beans from Moosewood Celebrates (if you keep scrolling on the linked page you’ll find the recipe). This recipe calls for the 3 sisters which are the 3 staple crops (corn/maize, beans, squash) that have been used by indigenous groups in the Americas since pre-European colonial times (thousands of years). The recipe calls for Butternut squash but with a myriad of other beautiful squashes calling my name I also picked a Delicata Squash (aka the Sweet Potato Squash). Peeling, cleaning and cutting squash can be a hassle but I was lucky enough that the store had already peeled and removed the seeds from the butternut.
I had never used baby lima beans but I was familiar with butter beans and their slightly meaty, hearty texture. But after trying this I’m not so sure I like lima beans. They were a little too tough for my liking. Next time I’m going to put them in the oven to roast instead of mixing them with the corn on the stovetop as the recipe suggests. I might also add something a little crunchy to the mix like sunflower seeds, sesame, roasted almond?