REVITALIZING INDIGENOUS CUISINE
A conversation with Sean Sherman, founder of The Sioux Chef
This fall recipe was inspired by Chef Sean Sherman and his new cookbook, The Sioux Chef’s Indigenous Kitchen. We partnered with Chef Sherman to develop a menu for your autumn table. Enjoy.
Ingredients
- 3 acorn squash, sliced in half and gutted
- Sunflower oil
- Himalayan salt
- ¼ cup rendered duck fat
- 1 can sweet corn, drained
- 1 cup mixed beans, cooked and drained
- 1 cup lamb’s-quarter leaves, chopped
- ¼ cup diced wild onion (or chives)
Instructions
Serves 4–6
Preheat oven to 400°F.
Generously drizzle sunflower oil over the flesh of the acorn squash and sprinkle with salt. Place squash flesh down on a baking sheet and place in oven. Bake until squash gives when skin is pressed down, about 30 minutes.
Meanwhile, take a large skillet and heat up duck fat until it starts to sizzle. Once hot, add in corn. Fry corn until it starts to lightly brown, then reduce heat and add in beans, chopped lamb’s-quarter, wild onion and about a tablespoon of salt (or to taste). Mix well and remove from heat.
Once acorn squash is ready, remove from oven and cool enough to handle. Flip squash flesh up and generously fill with the corn and bean mixture.
Note: Three Sisters are the three main agricultural crops of various North American natives. They are winter squash, maize (or corn) and climbing beans. The Three Sisters were often used as trade goods.
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