Three Sisters

Today is an important day. Thanksgiving is the celebration of our country's freedom from religious tyranny in England. It is also a day of sadness for many. The genocide of countless native people occurred and cannot be ignored. 

As we eat our turkey and give thanks for the many incredible blessings, I hope we all will remember the history of this day. I hope we will share the stories we know, and not hide from our past. It is only the knowledge that we are able to grow stronger. 

We wanted to share with you a recipe that is traditional for the Alabamee Indian Tribe, who lived in what is now Birmingham. This recipe is called "Three Sisters" and has a beautiful culinary history. Beans were planted next to corn that was planted next to squash.

An interesting fact about this Food Trio is that

they are all interdependent on one another.

Beans grow up the Corn stalks and add the nutrients

(Nitrogen) to the soil that the others need to grow.

Squash is planted in between them to keep weeds out.

Tahtonka.com

How amazing that these foods grew in a way that supported one another! We chose to use these ingredients in a simple and delicious way to add to our Thanksgiving dinner. 

Ingredients

1  
Small Butternut Squash (Peeled and diced)
1  
Cup (Fresh Green Beans)
1 cn
Whole Kernal Corn (Organic)
1  
Sprinkle Sage
1  
Sprinkle Salt
1  
Sprinkle Pepper
1 T
Extra Virgin Olive Oil

Instructions

1. Mix diced butternut squash and fresh green beans.

2. Toss them in the olive oil until fully coated. 

3. Lay them onto a cookie sheet and sprinkle with salt, pepper and sage. 

4. Bake at 350 degrees for 20 minutes.

5. Remove the beans and squash from the oven and sprinkle the corn on top.

6. Bake an additional 5 minutes.

7. Enjoy warm!

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