Ingredients
1 large squash, such as butternut or acorn
2 tbsp. sunflower or extra-virgin olive oil, divided
1/4 c. pure maple syrup
2 bunches dandelion greens or kale
5 c. hominy (nixtamalized and cooked, or canned, drained, and rinsed)
4 c. black beans (soaked and cooked, or canned, drained, and rinsed)
Kosher salt
Garlic powder
2 green onions, thinly sliced
1 c. toasted sunflower seeds
Preparation
Step 1Preheat oven to 400°. Cut squash in half, clean out seeds, and cut into 1” cubes. Place on a sheet pan, toss with 1 tablespoon oil, and bake for 25 to 30 minutes, or until tender. Toss with maple syrup and set aside. Step 2De-stem and thinly slice dandelion greens or kale. In a large skillet over medium heat, heat remaining oil. Add greens and cook until wilted, 5 to 8 minutes.Step 3Add roasted squash, hominy, and beans to skillet with greens and stir to combine. Season to taste with salt and garlic powder, and cook until all ingredients are warmed through, 3 to 5 minutes.Step 4Spoon mixture into serving bowls and top with green onions and sunflower seeds.
These gardens also exemplify the genius of companion planting—i.e. planting different crops near each other so they work together to improve each other’s growth, and the health of the soil they are planted in. Corn stalks act as stakes for climbing bean plants, which in tern stabilize the stalks and enrich the soil them with nitrogen. Squash plants, with their spiny stems and low canopy of leaves, discourage hungry four-legged pests and help the soil below maintain moisture. Though this efficient farming system was pioneered hundreds of years ago, this classic trio never goes out of style. Here Brian Yazzie brings them together as a hearty side dish or vegetarian entrée. Made this? Let us know how it went in the comment section below!
