Friday, October 23, 2009
Three Sisters Stuffed Squash
I've always been attracted to the festive elegance of stuffed stuff. Especially if that stuffed stuff was some manner of squash. So I decided today was the day I stuffed some stuff myself. It wasn't hard to pick out the Three Sisters Stuffed Squash (page 346) – corn's involvement was practically calling my name. (The three sisters in question are squash, corn, and beans, the main food supply of the Iroquois.)
My only modifications were using white onion instead of yellow and red kidney beans instead of pinto; my squash of choice was acorn, but, as it's small, there would've been enough filling left over for another little acorn. I just enjoyed it while waiting for the rest to bake.
Ample salt is what teases out all the wonderful flavor, bringing out the sweetness of the corn and allowing it to mingle wonderfully with the light bite of the chile and the steady comfort of the beans. And baking it makes it that much better.
Verdict? The stuff inside is great, baked squash is always great, and the whole thing together makes for some superb stuffed stuff! A flavorful autumnal dish that would be perfect for company during the harvest time festivities.
- - Ulpia, lover of stuff - -