Get Cozy With The Three Sisters: November Colorado Proud Recipe of the Month

As the weather cools down, the days get shorter, and the anticipation of snow grows, it's time for slow cooking and cozy meals. This month, we are celebrating Native American Heritage Month and the hearty late harvest season by highlighting an agricultural tradition rooted right here in the Southwest: the trio known as the "Three Sisters."

Native Americans throughout North America planted corn, beans, and squash together in companion gardens where each plant supports the other and can be cooked together for a satisfying, balanced meal. This recipe is from Bow & Arrow Brand, a company owned and operated by the Ute Mountain Ute Tribe in Towaoc. The recipe highlights their cornmeal grown and milled right here in Southwest Colorado. Paired with savory, garlic-and-herb simmered beans and tender roasted butternut squash.

The day-before preparation is really what makes this trio sing: soak the black-eyed peas and chill the polenta overnight so it firms into neat, skillet-ready squares. Dish up crisp, golden slices alongside savory simmered beans and tender caramelized squash, pour yourself a local beverage from our pairings below, and settle into a fireside-worthy traditionally indigenous meal.

Ready to stock your cold-weather pantry with Colorado grains and harvest produce? Check out our list of Colorado based Native owned businesses throughout the state offering heirloom winter squash, dried beans, salsa, wine, and many other products. And don't forget to check out the CO Proud Gift Guide as you start your holiday shopping.

Shared by Bow and Arrow Brand

Yield: 4 servings
Prep time: 20 minutes (plus chilling & soaking)
Cook time: 45 minutes

Ingredients

Sister Corn:

Sister Beans:

• 1 cup black-eyed peas, ideally soaked overnight in plenty of water to cover
• 3 cups water
• 1 bay leaf
• 4 tsp fresh lime juice
• 2 large cloves garlic, minced or pressed
• 1 tsp salt
• 1 tsp dried rosemary

Sister Squash:

• 1 medium butternut squash (approx. 8 oz.)
• Coconut oil spray
• 2 tbsp agave nectar
• 1 tsp dried rosemary
• Salt, to taste

Colorado Proud tips:

• Pick up authentic, Colorado-grown cornmeal directly from Bow & Arrow Brand (Ute Mountain Ute Tribe in Towaoc) or select local grocers.
• Find local winter squash varieties and dry beans across the state using our interactive Farm Fresh Directory map.
• Look for locally sourced herbs and pantry staples featuring the Colorado Proud seal.

Directions

1. The Corn: Place the cornmeal and water in a medium pot and bring to a boil over high heat. Reduce heat to low and whisk frequently until very thick, about 10 minutes. Remove from heat and whisk in salt and black pepper. To make the polenta, spread and press evenly into an 8x11.5-inch baking dish, smoothing out the top. Chill in the refrigerator for several hours or overnight.
2. The Beans: Soak the beans overnight in cold water. Drain the soaked beans (if unsoaked, cooking will take slightly longer). Place in a large pot with 3 cups of fresh water and the bay leaf. Bring to a boil, then reduce heat to low and simmer until tender (about 45-60 minutes; or cook in a pressure cooker for 10-15 minutes). Once tender, drain any excess water and stir in the lime juice, garlic, dried rosemary, and salt. Set aside.
3. The Squash: Preheat the oven to 400°F. Mist a baking sheet with coconut oil spray. Trim ends from the squash, cut in half lengthwise, and scoop out seeds and pulp (reserve seeds if roasting if desired). Slice halves horizontally into ½-inch thick half-moons. Arrange flat on the baking sheet, spray tops lightly with coconut oil, drizzle evenly with agave nectar, and season with rosemary and salt. Bake for 15 minutes, flip slices, and bake another 15 minutes until tender and caramelized.
4. Pan-Fry the Polenta: Slice the chilled polenta into 3-inch squares. Heat a large skillet over medium-high heat with 1 tablespoon of coconut oil. Pan-fry the squares for about 5 minutes per side until golden and crisp, working in batches and adding the remaining oil for the second batch.
5. (Optional) Roasted Squash Seeds: Rinse reserved squash seeds thoroughly in a strainer, toss with a touch of oil, salt, and garlic powder, and roast at 400°F for about 20 minutes (stirring halfway) until golden and crunchy.
6. To Serve: Plate the crispy browned polenta squares alongside the warm seasoned beans and roasted butternut squash slices. Garnish with the roasted squash seeds if desired, and enjoy!

Pairing Perfection

We recommend the 2023 Chambourcin from Peachfork Vineyards in Palisade. This dry wine is very smooth, with a medium body, and notes of roasted blackberry, boysenberry, and plum and an earthy complexity. This wine won double gold at both the 2025 Colorado Governor's Cup and the 2026 San Francisco Chronicle Wine Competition.

Non-alcoholic cocktail

Smoked Raspberry & Sage Shrub Spritz

To mirror the dark fruit notes and earthy complexity of the recommended Chambourcin wine-while cutting through the richness of the fried polenta, garlic-lime black-eyed peas, and caramelized butternut squash-this mocktail balances tartness, subtle sweetness, and woodsy botanicals.

Ingredients

(Yield: 1 drink)

• 1.5 oz Raspberry syrup (we recommend the raspberry flavor from Daddy's Homemade Natural Syrup)
• 0.75 oz Freshly squeezed lime juice (complements the lime in the beans)
• 2 oz Pure unsweetened tart cherry or pomegranate juice (provides the deep, tannic body typical of red wine, you can try some from Colorado Cherry Company)
• 3-4 oz Sparkling water or club soda (have you heard of Strongwater made in Denver?)
• Garnish: Fresh sage leaf (lightly clapped to release oils) and 2 fresh or frozen blackberries

Raspberry-Sage Base

• 1 cup fresh or frozen raspberries
• 0.5 cup agave nectar (echoing the agave in the roasted squash)
• 0.5 cup water
• 4-5 fresh sage leaves
• Optional for wine-like acidity: 1 tbsp apple cider vinegar

Directions

1. Make the Blackberry-Sage Base: Combine blackberries, water, agave nectar, and sage leaves in a small saucepan. Simmer over medium-low heat for 6-8 minutes, gently mashing the berries to release their juices. Remove from heat, stir in the apple cider vinegar (if using), let cool, and strain out solids through a fine-mesh sieve.
2. Mix the Drink: In a cocktail shaker or mixing glass filled with ice, combine 1.5 oz of the blackberry-sage base, the tart cherry (or pomegranate) juice, and the fresh lime juice. Stir well until thoroughly chilled.
3. Serve: Strain into a lowball glass or stemless wine glass over fresh ice.
4. Top & Garnish: Top with sparkling water and give it a gentle stir. Garnish with a fresh sage leaf and skewered blackberries.

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