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(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.
Ingredients
Instructions
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.