Three Sisters Salad & Roasted Acorn Squash with Apples with Forrest Smart

corn

💰Cheaper: frozen corn

Frozen corn is often less expensive and available year-round.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

avocado

💰Cheaper: mashed peas

Mashed peas can provide a similar creamy texture at a lower cost.

jalapeño

💰Cheaper: bell pepper

Bell pepper can add flavor without the heat.

Open and drain the can of northern white beans, then rinse them to remove murky water.

Roast the butternut squash: Cut it in half, scoop out the seeds, cube it, then toss with olive oil and salt. Roast at 400°F for 25 minutes until softened.

Let the roasted squash cool down to avoid contrasting temperatures with the other cold ingredients.

Chop 2 Roma tomatoes into smaller pieces and add to a mixing bowl.

Chop half of a red onion and add it to the bowl.

Add the rinsed beans to the bowl.

Add about 0.5 of the roasted butternut squash to the bowl.

Add 1.5 cups of corn to the bowl.

Squeeze the juice of 1 lime into the bowl.

Chop 2 tablespoons of cilantro and add it to the bowl.

Sprinkle a little salt into the bowl.

Mix all the ingredients together until well combined.

Equipment Needed

Spice Level:

Dietary