Full Moon Corn and Squash Stew

The moon is full tonight, and this fascinating cookbook encourages us to honor the great Corn Mother and the magical full moon by making this earthy stew based on the wisdom of the indigenous American People.

Fresh squash, tomatoes, and corn combine so deliciously in a harvest stew that evokes the powerful simplicity of native ways.


2 tablespoons olive oil or butter
2 large leeks or onions, diced
5 medium summer squash, any type, cut in half lengthwise and sliced diagonally
2 fresh sage leaves, minced
3 ears of corn, kernels cut off cobs
1/2 cup water or vegetable broth, or more as needed
Salt and freshly-ground pepper, to taste
2 medium heirloom tomatoes, diced

1. Heat the olive oil or butter in a heavy-bottomed shallow pan or skillet over medium heat. Add the leeks or onions and saute until translucent but not brown.

2. Add the squash and saute until it just begins to brown.

3. Add the sage and corn kernels. Stir for a minute.

4. Add broth or water and a generous pinch of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.

5. Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste and adjust the seasonings as necessary and remove from heat.

6. Serve with a dollop of sour cream or Mexican crema, if you like.

Serves 3 to 4.

Adapted from Full Moon Feasts, by Jessica Prentice (Chelsea Green, 2005). Copyright (c) 2005 by Jessica Prentice. Reprinted by permission of Chelsea Green.
Adapted from Full Moon Feasts, by Jessica Prentice (Chelsea Green, 2005).


J.L. A.
j A5 years ago


Michele Wilkinson

Thank you

Jennifer C.
Past Member 6 years ago

Yummy! Fabulous recipe. Thanks for sharing.

K s Goh
KS Goh6 years ago

Thanks for the article.

Robert O.
Robert O6 years ago


Susanne Dawn P.

TY Annie! Since I have lovely tomatoes already {and planted so I'll have them for months to come} and several SEVERAL squash soon to "pluck"...not to mention sage...I guess I'm just waiting! I remember the DELIGHT I experienced in the mid 70's living in France and enjoying my first leek. It was leek soup! YUMMY.

Mervi R.
Mervi R7 years ago

Sounds great, thanks!