Preheat oven to 450°F. Combine 2 tbsp vegetable oil, squash, and a pinch of salt and pepper on baking sheet and toss to coat. Arrange squash in single layer and roast until browned and tender, 8 to 10 minutes per side.

Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add green beans, corn, garlic, ¼ tsp salt, and a pinch of pepper. Cover and cook until beans are crisp-tender, 5 to 6 minutes. Stir in rice and cook until warmed through, 1 to 2 minutes. Off heat, stir in lemon juice and pesto.

Divide three sisters salad with wild rice between serving plates and top with roasted squash. Sprinkle with lemon zest and pepitas. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.