Three Sisters Succotash with Roasted Corn and Beans

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetarian succotash combining roasted corn, beans, and squash, inspired by the traditional 'Three Sisters' planting method central to Indigenous agriculture. This North American-inspired vegetarian recipe, ready in about 45 minutes, pairs fresh corn kernels, cooked kidney beans, butternut squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 North American cuisine 220 cal/serving

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Ingredients

2 cups (from about 3 ears) fresh corn kernels
1 cup cooked kidney beans
1 cup diced (about 1/2-inch cubes) butternut squash
1 cup diced red bell pepper
3 tbsp olive oil
1 medium, diced onion
3 minced garlic cloves
1 tsp chopped fresh thyme
1 tsp salt
1/2 tsp black pepper
1 tbsp lime juice

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 cup diced butternut squash and 2 cups fresh corn kernels with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until the squash is tender and corn edges are caramelized.
Step 2: While roasting, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
Step 3: Add 1 cup diced red bell pepper, 1 cup cooked kidney beans, and the roasted squash and corn to the skillet. Stir in 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 more minutes to meld flavors.
Step 4: Remove from heat and stir in 1 tbsp lime juice for brightness.
Step 5: Serve warm as a hearty side dish celebrating Indigenous agricultural traditions.