Three Sisters Casserole

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10 min


45 min



Three Sisters Casserole

(Produced by Chantal Bragranza, Radiyah Chowdhury and Sun Ngo; Photography, food and prop styling: Kirsten Buck; Illustrations: Lianne Marie Leda Charlie)

Norma Condo is the chef behind Miqmak Catering Indigenous Kitchen, the first permanent Indigenous-owned restaurant in Montreal. Her casserole recipe uses squash, corn and beans—a trio known as the “Three Sisters” because they grow together as a unit, with the cornstalks holding up the beans while the squash protects the roots at the base.


  • 4 cups diced tomatoes
  • 1 butternut squash
  • 5 cups corn kernels
  • 2 cups navy beans , cooked or canned, drained


  1. Pour tomatoes into a blender or food processor. Purée until smooth. Peel butternut squash, and then halve lengthwise. Remove and discard seeds. Cut squash into small cubes.
  2. Combine tomatoes and squash in a pot over medium-low. Simmer for 20 min.
  3. Add corn and beans. Continue simmering until squash is tender, about 15 min more.