As we discussed the idea of starting the Tocabe blog, one of the aspects that excited us the most is the opportunity to share new recipes using native cooking methods and ingredients. We love experimenting and adding items to the menu at Tocabe on a regular basis, but the recipes that will be shared here on the blog go above and beyond – allowing you to create native inspired dishes at home for your family! It is a goal of ours to encourage curiosity, learning, and excitement for native foods and recipes. Sharing recipes here will allow us to do this with an even broader audience than we can reach at our restaurants, on our food truck, and through our catering.
This stuffed acorn squash is the first of several applications we will share in our series on Three Sisters. I’ll refer to Three Sisters quite a bit in this series and throughout the blog, so I’ll start off with a definition. Three Sisters represents the three main groups of crops grown by American Indians – beans, squash and maize (corn). Of course, there are many varieties of each of these crops, allowing for countless versions and applications of Three Sisters in home cooking. Because these ingredients have a long growing and harvest period, squash especially can be harvested from summer into winter, and corn and beans are easily preserved, meals made with Three Sisters can be enjoyed throughout the year. The harvest season is one of the best times for this wonderful combination, because the ingredients are fresh and plentiful.
This stuffed acorn squash dish can be enjoyed as a vegetarian entree or split into smaller portions as a side dish. This recipe presents the dish as an entree for two, but could be used without modification as a side dish for 4-6 people. In this recipe we will include two different fillings and dressings that can be used in this recipe – the options are really limitless. Please let us know if you make this at home! We would love to see pictures and hear about your experience sharing native recipes with your friends and family.