by Joe Robbins

Three Sisters Inspired Succotash with Fiddleheads

Servings: 4



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  1. Heat oil in a large frying pan over medium heat.

  2. When oil is hot and starts to shimmer, add squash and
    carrots. Season with salt and pepper. Cook, stirring occasionally, until browned on all sides and cooked through.

  3. Mix in fiddleheads and corn, and stir to incorporate. If using dried fiddleheads, add apple juice and let simmer for one minute.

  4. Add butter, honey, and jalapeño (if using). Stir until the butter has melted and the honey and jalapeños are fully mixed in. Continue to cook the mixture until most of the liquid is gone from the pan (to your preference).


  1. Serve hot.


*Use any fresh winter or summer squash
for this recipe
**Use 13⁄4 cups fresh or frozen (thawed) corn in place of canned corn as desired. ***Use 1 cup of Beans, Green, Low- Sodium, Canned (or fresh, or frozen, thawed), or any desired type of bean, if fiddleheads are unavailable.

Keywords: Succotash, Fiddleheads


PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.

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