Three Sisters Stew USDA Recipe for Family Child Care Homes
Serving Size: 6
In a harmonious blend of flavors and textures, the Three Sisters Stew combines tender butternut squash, sweet corn, hearty pinto beans, and vibrant carrots, reflecting the Native American cuisine and culture.CACFP Crediting Information:Legume as a Meat Alternate:½ cup provides 0.25 oz eq meat/meat alternate, ½ cup total vegetable.Legume as a Vegetable:½ cup provides ½ cup vegetable.
Ingredients
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
Quantity
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
Ingredients
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
Quantity
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
*See Marketing Guide
Ingredients
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
Quantity
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
*See Marketing Guide
Ingredients
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
Quantity
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
*See Marketing Guide
Ingredients
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
Quantity
- 2 Tbsp Olive oil
- ¾ cup (4 oz) Butternut squash, fresh peeled, medium dice
- 1 cup (4 oz) Fresh carrots, peeled, medium dice
- ⅛ tsp Salt
- ⅛ tsp Ground black pepper
- ½ cup (4 oz) Beans, pinto, low sodium, rinsed, partially drained
- 1 ½ cups (12 oz) Corn, frozen, thawed, drained
- ½ cup (4 oz) Vegetable broth, low-sodium
- 2 Tbsp (1 oz) Peppers, jalapeño, fresh, small
- 2 Tbsp (1 oz) Margarine, low-fat
- 2 tsp (½ oz) Honey
*See Marketing Guide
Nutrition INFORMATION
Three Sisters Stew USDA Recipe for Family Child Care Homes
Amount Per Serving
1 piece
Calories
99
Total Fat
3
g
5
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
98
mg
4
%
Total Carbohydrate
15
g
5
%
Dietary Fiber
2
g
8
%
Total Sugars
1
g
1
%
Added Sugars included
0
g
Protein
3
g
6
%
Vitamin A
0
mcg RAE
Vitamin C
0
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
Notes
The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Yield / Volume
