Inspired by the traditional Three Sisters planting method, this dish brings together squash, corn and beans, ingredients that have nourished communities for generations. Paired with herby yogurt and a bright chilli and corn salsa, it is a colourful, seasonal salad full of flavour and texture.
Method
Roast the Squash
Heat the oven to 200°C (180°C fan).
Toss the squash with the rapeseed oil, salt and pepper.
Roast for 30-40 minutes, turning once, until golden and tender.
Make the Salsa
Add the drained cannellini beans, sweetcorn, spring onions, sun-dried tomatoes, chilli, lime juice, rapeseed oil and coriander to a large bowl.
Mix well and season generously with salt and pepper.
Set aside to allow the flavours to develop.
Make the Herby Yogurt
Squeeze the flesh from the roasted garlic cloves and finely chop or mash.
Stir into the yogurt along with the coriander and parsley.
Season to taste with salt and pepper.
To Serve
Spread a generous spoonful of the herby yogurt onto each plate. Arrange several pieces of roasted squash on top, then spoon over the white bean and chilli corn salsa. Finish with an extra scattering of fresh herbs if desired.
Ingredients
Roasted Squash
1 medium squash (Butternut or Crown Prince (around 1-1.2kg)), peeled and cut into wedges or large chunks
1 tbsp rapeseed oil
Salt and pepper
Herby Yogurt
250g thick natural yogurt
1 small bulb roasted garlic
10g coriander, finely chopped
10g parsley, finely chopped
Salt and pepper
White Bean & Chilli Corn Salsa
1 x 400g tin cannellini beans, drained and rinsed
250g sweetcorn (fresh, frozen and defrosted, or tinned and drained)
3 spring onions, finely sliced
75g sun-dried tomatoes, finely diced
1 red chilli, finely diced (adjust to taste)
Juice of 1 lime
2 tbsp rapeseed oil
15g coriander, chopped
Salt and pepper
Cook’s Note: If available, add a handful of cooked runner beans, borlotti beans or green beans to the salsa to represent all three traditional “Sisters” of squash, corn and beans.
