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Serves 8 • Prep Time: 20 minutes • Cooking Time: 10 minutes

Corn, beans and squash are the principal foods of many Native American tribes. They’re called the sisters because they support one another. The corn grows tall, allowing the bean vine to twine around her stalk. The bean fixes the nitrogen in the soil, and the squash has big leaves that hold in moisture.

1 tablespoon canola oil

2 unpeeled zucchini squash, julienned

2 unpeeled summer squash, julienned

1 cup fire-roasted corn kernels

1 cup chopped fresh tomatoes

1 cup cooked heirloom beans (Anasazi, Black,

Butterscotch Calypso, or any variety of beans)

1 heaping tablespoon sage pesto (recipe below)

Fresh sage leaves for garnish

Heat canola oil in a large, nonstick skillet. Add squash, corn, tomatoes, beans and 1 heaping tablespoon of sage pesto. Toss quickly and remove from heat; do not overcook. Place in large bowl, garnish with fresh sage leaves, serve immediately.

Sage Pesto

1/2 cup olive oil

1/4 cup garlic, chopped

1 cup fresh sage, firmly packed

1/2 cup fresh parsley

1 cup roasted pine nuts

1 tsp. salt

juice of 1 lemon

Optional: 1 T. fresh, mild goat cheese

Mix all ingredients together in blender.

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2 large butternut squashes, skin and seeds removed, cut into 2-inch pieces



1/4 cup pumpkin seeds

chopped chives

Place the squash meat into a heavy saucepan and cover with water.

Cook until fork-tender; drain and reserve liquid.

Place some of the squash in a food processor (Be careful--the squash is hot!)

Process the squash until smooth, adding some of the reserved liquid if too thick.

Season with salt and sweeten with honey to taste.

Place pumpkin seeds on a baking sheet in a 350 degree oven and roast until fragrant.

Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds.

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