Three Sisters Casserole with Cornbread Topping
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup yellow onion
- 4 cloves garlic
- 1 pound butternut
- 15 ounce fire-roasted tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 3/4 cup vegetable broth
- 1 cup corn kernels
- 1 can kidney beans
- 2 cups spinach
- 1 1/4 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/2 cup water
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Instructions
- Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
- In a large, high-sided skillet or Dutch oven, warm the olive oil over medium heat until it’s shimmering and add the onions. Cook until translucent, about 4 to 5 minutes. Add the garlic and cook for an additional minute.,Add the squash, tomatoes, tomato paste, spices, and salt. Stir in the broth and bring mixture to a boil.
- Cover the pot and reduce heat to low. Simmer for 15 to 18 minutes, or until squash is tender.
- In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes or so, while the filling simmers.
- Stir in the corn, beans, and greens into the filling, and continue cooking, covered, for 3 to 5 minutes, until mixture has thickened slightly and all the ingredients are incorporated.
- Scrape the filling into the prepared pan and top with generous biscuit-sized clumps of cornbread topping (this can be rustic and uneven).,Bake for 20 to 25 minutes, or until filling is bubbling and topping is golden brown.
- Remove from the oven allow to cool for 5 to 10 minutes before serving.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original