Vegetarian Low-Calorie Native American Recipes | Vegetarian Times Skip to main content

Low-Calorie Native American

Three Sisters Savory Cobbler

Three Sisters Savory Cobbler

In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.

Spicy Fall Stew Baked in a Pumpkin

Spicy Fall Stew Baked in a Pumpkin

You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).

Sherried Kabocha Soup with Spiced Pepitas

Sherried Kabocha Soup with Spiced Pepitas

If kabocha squash is unavailable, any other type of winter squash (butternut, acorn, etc.) will work in this recipe, though it may change the texture due to varying moisture content. To make up for these differences, adjust the water you add in the last step.

Herbed Winter Vegetable Roast

Herbed Winter Vegetable Roast

Thin-skinned delicata and butternut squash can be roasted without peeling. Serve this satisfying vegetable roast with brown rice, steamed bulgur, or polenta. Sprinkle leftovers with grated cheese, and broil until bubbly for a delicious next-day dinner.

Wild Rice and Butternut Squash Medley

Wild Rice and Butternut Squash Medley

Now that you can buy pre-cooked wild rice, it’s easy to use this Native American whole grain in speedy dinners. The nutty flavor of the rice and rich, creamy taste of the butternut squash are a delicious sneak preview of all the yummy foods of fall.