Three Sisters Casserole

Three Sisters Casserole–an Instant Pot or slow cooker recipe that is healthy and fall-inspired. It’s packed with butternut squash, corn, beans, and warm spices. Serve as a main dish or a side.

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Three Sisters Casserole

If you’ve never heard of the “three sisters,” it comes from the way Native Americans used to plant three main crops together: corn, beans, and squash. They got the name because these plants actually work together and help each other thrive. Today’s dish has the 3 sisters in it! The weather here the last 2 days has cooled off and it’s been cloudy and rainy and it has got me in the fall mood! This colorful dish reminds me of fall. It’s healthy without feeling boring, and you can serve it as either a main dish or a side.

Ingredients/Substitution Ideas

• Vegetable broth–or another type of broth
• Butternut squash–or acorn squash, sweet potato
• Fire roasted tomatoes
• White cannelini beans–or kidney beans
• Frozen white sweet corn–or fresh corn
• Garlic powder
• Onion powder
• Coriander
• Cumin
• Chili powder
• Smoked paprika
• Black pepper
• Kosher salt
• Olive oil–or melted butter
• Cornstarch
• Spinach–fresh or frozen
• Parmesan cheese–optional

Steps

Pour broth into Instant Pot.

In a large mixing bowl toss together the remaining ingredients, except the cornstarch, spinach and parmesan.

Add to the Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 

In a small bowl stir together the cornstarch and 2 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot. Once thickened, turn off Instant Pot.

Stir in the spinach.

Serve topped with a bit of parmesan cheese.

Notes/Tips

• Serve with grilled chicken and crusty buttered bread.
• I used Better than Bouillon vegetable base for the vegetable broth. I love its flavor!
• To cut a butternut squash into cubes: start by slicing off both ends so it stands flat and stable. Use a sharp vegetable peeler to remove the skin, then cut the squash in half where the neck meets the round base. Slice the neck into ½-inch planks, stack them, and cut into strips, then cube. For the round base, cut it in half, scoop out the seeds with a spoon, then slice and cube it the same way. Keep the cubes roughly the same size so they cook evenly.
• Short on time? Buy pre-cubed butternut squash. I find this at Costco. You’ll need about 4 cups.
• If you want to add meat try adding in some shredded rotisserie chicken, cooked ground turkey, or smoked sausage after pressure cooking for extra protein.
• This recipe is gluten free. If you want to make it dairy free don’t use the parmesan
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with coriander are Sassy Chicken and Beggar’s Chicken.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.