Three Sisters Sauté Recipe | Vegetarian Times Skip to main content

Three Sisters Sauté

Corn has always been one of the most important foods in the Native American diet. Here, it's combined with summer squash, beans and fresh tomatoes.


Ingredient Set Name: 

Sage Pesto


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¼ cup olive oil
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2 Tbs. minced garlic
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½ cup packed fresh sage leaves
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¼ cup fresh parsley
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½ cup pine nuts, toasted
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½ tsp. salt
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4 tsp. fresh lemon juice


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1 tsp. vegetable oil
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1 medium zucchini, thinly sliced lengthwise with mandoline or box shredder
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1 medium yellow squash, thinly sliced lengthwise with mandoline or box shredder
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1 cup cooked or canned beans (black, anasazi, Appaloosa, calypso)
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1 cup chopped fresh tomatoes
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1 cup roasted corn kernels


To make Sage Pesto:

1. In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.

To make Saut&eacute:

2. In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping Tbs. of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes. Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on the side.

Nutrition Information: 

5 g
Total Fat: 
6 g
Saturated Fat: 
1 g
15 g
245 mg
4 g
Serves 6

Comments on this Recipe

This recipe was delicious! I was a bit hesitant because I am not a huge fan of sage. However this recipe may have helped me turn a new leaf. I do not have a tool to make zucchini and squash ribbons so I used a Pampered Chef julienne tool which worked well. I had a good amount of pesto left over which I think would be great blended with some type of soft cheese and served with crackers or maybe with bruschetta on toasted French bread rounds.