Cornbread Casserole And Butternut Squash, Mushrooms

Name: Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 1/2 cups chopped onions; 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped; 1 1/2 tablespoons chopped fresh sage; 4 teaspoons chopped fresh thyme; 3 large garlic cloves, chopped; 2 1/2 teaspoons ground cumin; 4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds); 2 cups drained rinsed black beans (from two 15-ounce cans); 2 cups diced tomatoes in juice (from two 14 1/2-ounce cans); 1/2 cup water; 4 cups Masa Harina (corn tortilla mix); 2/3 cup yellow cornmeal; 2 1/4 teaspoons salt; 3/4 teaspoon baking powder; 4 1/4 cups (or more) water; 10 tablespoons (1 1/4 sticks) butter, melted, divided; 2 large eggs; 1 large egg yolk; 2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces); 3 tablespoons finely chopped fresh Italian parsley

Servings: persons

3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
4 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley

1
Heat oil in large pot over medium-high heat. Add onions; saute until golden, about 10 minutes. Add mushrooms; saute until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
2
Preheat oven to 350u00b0F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
3
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
4
Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.

2707

kcal

Calories

252

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 1/2 cups chopped onions, 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped, 1 1/2 tablespoons chopped fresh sage, and more.

Yes, Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions