Three Sisters Casserole


  • Prep Time10 mins
  • Total Time45 mins
  • Makes4 servings
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


  • 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.

  • Combine tomatoes and squash in a pot over medium-low. Simmer for 20 min.

  • Add corn and beans. Continue simmering until squash is tender, about 15 min more.