Chili Maple Roasted Squash with Puree Tepary Beans and Pima Corn
This recipe celebrates the Three Sisters of Indigenous agriculture with a modern culinary twist. The smooth Tepary Bean purée anchors the dish, while the sweet-spicy maple roasted squash and savory Huun Ga'i (Whole Kernel Cob Roasted Pima Corn) provide layers of texture and flavor. Topped with crispy fried sage leaves, this dish is a satisfying and delicious homage to traditional ingredients of the O'Odham people, reimagined for today’s kitchen.
The “Three Sisters” is an ancient planting method used by Indigenous peoples across the Americas, including the O'dham, where beans, corn, and squash are grown together to support each other. Today, I’m giving this timeless trio a modern spin, using traditional ingredients in a flavorful, updated way.
This dish highlights white tepary beans, known for their nutty flavor and creamy texture, paired with cob-roasted Pima corn (Huun Ga’i) and roasted acorn squash glazed with maple syrup and spiced with Calabrian chili flakes. Crispy fried sage leaves bring a fragrant, earthy crunch to complete this savory dish. The result is a hearty, layered plate that honors the culinary traditions of the O'dham people with a fresh, modern approach.
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
Related Recipes
The Heirloom Bean + Grain club
Learn More
Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.
Support small family farms
Shop Now
We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.
Chili Maple Roasted Squash with Tepary Bean Purée and Pima Corn
Lisa Riznikove
4
Indigenous
Side Dish
This recipe celebrates the Three Sisters of Indigenous agriculture with a modern culinary twist. The smoothtepary bean puréeanchors the dish, while the sweet-spicymaple roasted squashand savoryPima cornprovide layers of texture and flavor. Topped with crispy fried sage leaves, this dish is a satisfying and delicious homage to the traditional ingredients of the O'Odham people, reimagined for today’s kitchen.
Ingredients
- 1/2 cup dry white tepary beans
- 5 cloves garlic, divided
- 1 1/2 teaspoons kosher salt, divided
1 Caribbean Bay Leaf
- 1 acorn squash
- 2 tablespoons olive oil, divided
1 ½ tablespoons maple syrup, divided
- 1 teaspoon Calabrian chili flakes, divided
- Black pepper, 5 cranks
- 1/4 cup whole kernel cob-roasted Pima corn (Huun Ga’i)
- 10-15 fresh sage leaves
Directions
blank
- Pressure Cooker Method:
Rinse the tepary beans well.Add the beans, 1 teaspoon kosher salt, Caribbean bay leaf, 4 peeled and lightly smashed garlic cloves, and enough water to cover by about an inch to the pressure cooker.Cook on high pressure for 35 minutes.
- Stovetop Method:
- Cover the beans with 3 inches of water and bring to a boil.Reduce heat to a simmer and cook for 2-3 hours until tender. If you soak the beans overnight, this will cut down on the cooking time.
blank
Rinse the whole kernel cob-roasted Pima corn (Huun Ga’i) well. In a saucepan, combine the corn with 2 cups of water. Bring to a boil, then lower the heat and simmer for about 20 minutes until the corn is tender but still toothy. Drain and set aside.
blank
Preheat your oven to 425°. Slice the acorn squash in half and scoop out the seeds. Cut the squash into 1/2-inch slices.In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon maple syrup, half of the Calabrian chili flakes, and the remaining kosher salt. Toss the squash slices in this mixture until they’re evenly coated (reserving the olive oil mixture). Arrange the squash slices on a parchment-lined baking sheet and roast for 10-14 minutes, or until tender and slightly caramelized around the edges. Set aside.
blank
Heat the remaining 1 tablespoon olive oil in a sauté pan over medium-high heat.Fry the sage leaves in batches, cooking them for 10-15 seconds per side until crispy. Drain on a paper towel-lined plate and sprinkle lightly with salt.
blank
Mince the remaining garlic clove. Cook the garlic in the same sage oil for about 1 minute until fragrant. Add the reserved olive oil-maple syrup mixture and the remaining maple syrup and allow it to bubble for 1-2 minutes. Stir in the cooked Huun Ga’i (Pima corn) and sauté for 2-3 minutes until everything is well-coated in the sweet and savory sauce. Set aside.
blank
Drain the cooked tepary beans, reserving some of the cooking liquid.In a blender, combine the beans with about 1/2 cup of the reserved cooking liquid. Blend until smooth and creamy, adding more liquid if needed to reach a thick but pourable consistency.
blank
Start by spreading a generous layer of tepary bean purée on the bottom of your serving dish.Stack the roasted acorn squash slices in the center of the plate, creating a small tower for visual appeal.Spoon the Pima corn mixture over the squash, letting it spill onto the purée. Finish the dish by scattering the crispy fried sage leaves on top for added texture and flavor.