Three Sister's Stew

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4 cups butternut squash, pumpkin or acorn squash baked with salt and pepper, some raw butter and a little cinnamon, cooled

2 cups medium diced yellow onion

4 tablespoons fresh crushed garlic

4 cups fresh corn from the cob

2 1/2 cups cooked yellow eyed beans, pinto beans can be substituted

2 1/2 cups anasazi beans

1 cup roasted, seeded and peeled and medium diced Anaheim chile

2 cups diced scallion

2 cups queso blanco, white cheddar or Monterey jack may be substituted

Olive oil for sauteing