Submitted by Robert P. Stuart Jr.
This recipe is an adapted Succotash:
Succotash originally comes from the Naragansett Indian word msickquatash. Basically, it comprises the three sisters: corn, beans and pumpkin. The three were grown together in one mound, corn to provide a pole for the beans to grow up and pumpkin to provide shade at the base of both the corn and beans. The three combined hold all the necessary nutrients for survival while symbiotically helping each other. The most common bean used is Lima beans, however, we use regular green beans.
- *one pumpkin diced and roasted with olive oil salt and pepper
- garden corn cut from the ear
- beans snapped
How to cook: (use equal parts of pumpkin, corn and beans)
- in a 350 degree oven, roast pumpkin until slight browning occurs on edges
- mix in both corn and beans with the pumpkin
- cook slowly at low temperature in a pot while slowly adding enough water to keep the ingredients moist
- add cinnamon, nutmeg and allspice to taste
*Sweet potato is a great alternative to pumpkin in this dish.