Three Sisters Succotash with Bread Bowls Recipe
Active Prep: 2 hours
Cook: 20 min
For bread bowls:
- 3/4 cup warm water (about 115 degrees)
- 1/4 cup nonfat dry milk powder
- 2 1/4 tsp. active dry yeast
- 2 cups all-purpose flour, plus more for rolling
- 2 Tbsp. Homestead Seasoning
- 1/2 tsp. salt
- 3 Tbsp. olive oil
- 1 1/2 Tbsp. olive oil
- 1 acorn squash, peeled and diced
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1 Tbsp. Pasilla Negro Chile Powder
- 1 tsp. salt
- 1 1/2 cups fresh or frozen corn
- 1 cup frozen lima beans
- 1 red bell pepper, diced
- 1/4 cup water
- 3 Tbsp. maple syrup
- 1/4 cup sour cream, plus more for serving
- 1 lime, cut into wedges
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Vegetarian/Vegan: Substitute Coconut Milk Powder for nonfat dry milk powder and Tofutti Better than Sour Cream for sour cream.
Gluten-Free: Substitute a gluten-free flour blend such as Bob's Red Mill Gluten-Free 1 to 1 Baking Flour for all-purpose flour, add an extra 2 Tbsp. water, 1 tsp. baking powder, and a cornstarch gel made by microwaving 6 Tbsp. water and 4 tsp. cornstarch on high for 25 seconds. Additionally, skip the first rising step and when forming bowls, place thin disks of dough inside muffin tin instead of turning it upside down.
For bread bowls: In a small bowl, combine warm water, nonfat dry milk powder, and active dry yeast and let sit 5 min., or until surface is frothy. To a medium bowl, add all-purpose flour, Homestead Seasoning, and salt and whisk to combine. Add olive oil and yeast mixture to dry ingredients and stir until mostly combined. Turn dough out onto clean surface and knead 7 to 10 times, or until dough is smooth, sprinkling with additional flour as needed to prevent dough from sticking. Place dough in a medium bowl and cover. Rise in a warm place for 1 hour, or until doubled in size. Preheat oven to 375 degrees. Turn a muffin tin upside down and grease the bottom with cooking spray. Dust a clean surface with flour and roll dough out to 1/8-inch thick. Cut out 2 1/2-inch circles using a cookie cutter or rim of a glass. Roll cut-outs individually into 4-inch circles and wrap around the cups of the overturned muffin tin, forming small bowls. Cover and allow to rise another 30 to 40 min., or until they appear puffed and pillowy. Bake until bread is firm and fragrant, about 9 to 10 min.
For succotash: In a large saucepan, heat olive oil over medium-high heat. Add acorn squash and stir until browned, about 6 min. Add red onion, garlic, Pasilla Negro Chile Powder, and salt. Reduce heat to medium. Stir until red onion has softened slightly and spices are fragrant, about 2 min. Add corn, lima beans, red bell pepper, water, and maple syrup. Stir until water reduces slightly, about 3 to 4 min. Remove from heat and stir in sour cream.
To serve: Fill bread bowls with succotash and garnish with a squeeze of lime juice and a dollop of sour cream.
Michael Kimball, Savory Spice Test Kitchen