PCC Three Sisters Salad recipe | PCC Community Markets

Ingredients

• 1 1/2 pounds butternut squash
• 1/2 cup olive oil, divided
• 2 teaspoons dried savory
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons white wine vinegar
• 2 teaspoons minced garlic
• 1 1/4 pounds frozen sweet corn, thawed
• 3 cups canned kidney beans, drained and rinsed
• 1/4 head red cabbage, shredded
• 1 cup shredded fresh basil