Smoked Three Sisters (Corn, Beans & Squash)

Begin by peeling and cubing 1 whole winter squash into uniform 1-inch chunks to ensure even cooking. Cut 1 whole onion into thick wedges, keeping the root end intact where possible to prevent them from falling through the grates. In a large mixing bowl, toss the squash and onions with 2 tbsp of oil or rendered fat, 1 tbsp of dried sage, and 1 tsp of coarse salt. The fat is essential here as it acts as a binder for the smoke particles and the sage, while the salt begins to draw out surface moisture to create a tackier surface for smoke adhesion.

Preheat your smoker to a steady 275°F using maple or apple wood; these fruitwoods provide a mild, sweet smoke that complements the natural sugars in the corn and squash without overpowering the delicate sage. Ensure your smoke is 'thin and blue' before adding food—white, billowy smoke indicates incomplete combustion and will leave a bitter, creosote flavor on the high-moisture surfaces of the vegetables.

Spread the seasoned squash and onions in a single layer on a mesh smoking tray or perforated pan to maximize airflow. Place the tray on the grates and lay the 3 husked ears of corn directly onto the smoker rack beside the tray. Smoke at 275°F for 60 to 75 minutes. The corn is placed directly on the rack to allow the heat to caramelize the natural sugars (Maillard reaction) while the squash begins its transformation from dense starch to a tender, fork-crushable texture.

Remove the corn once the kernels appear plump and slightly golden. Stand each cob upright in a bowl and shear the kernels off with a sharp knife; the bowl catches the 'corn milk' which adds richness. In a large cast-iron skillet or heavy pan, combine these fresh kernels with the smoked squash, onions, and 2 cups of cooked or rinsed beans (cranberry, pinto, or tepary). If using canned beans, ensure they reach an internal temperature of at least 165°F during the final phase to move through the food safety danger zone rapidly.

Drizzle 1 tbsp of maple syrup over the mixture in the skillet and toss gently to coat. Return the open skillet to the smoker for a final 15 to 20 minutes. This 'set' period allows the maple syrup to dehydrate slightly into a tacky glaze, binding the earthy sage and savory smoke together. The heat will also ensure the beans are fully integrated and reach a safe serving temperature while picking up the final notes of maple wood smoke.

Remove the skillet from the smoker and let it rest for 5 to 10 minutes before serving. This rest allows the starches in the squash and the glaze to thicken slightly, ensuring the dish isn't watery when plated. Taste a piece of squash and corn together; the flavor should be a balance of wood-smoke, earthy herb, and sweetness. Adjust with a final pinch of salt if needed to brighten the indigenous flavors. Serve warm as a centralized showpiece dish.