Name: Three Sisters Casserole with Cornbread Topping
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: For the filling: -; 3 tablespoons extra virgin olive oil -; 1 yellow onion, diced (about 1 cup) -; 4 cloves garlic, minced -; 1 pound butternut or kabocha squash, peeled and cut into 1-inch cubes (about 2 cups) -; 1 (15-ounce) can diced 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 fresh or frozen corn kernels -; 1 (15-ounce) can kidney beans, rinsed and drained -; 2 cups chopped greens (such as spinach or kale) -; For the cornbread topping: -; 1 1/4 cups yellow cornmeal -; 1/2 cup all-purpose flour (or your favorite all-purpose gluten-free flour blend) -; 2 teaspoons baking powder -; 1 teaspoon kosher salt -; 2 tablespoons unsalted butter, melted -; 1/2 cup whole milk -; 1/2 cup water -

Three Sisters Casserole with Cornbread Topping

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Three Sisters Casserole with Cornbread Topping

1. For the filling: -

2. 3 tablespoons extra virgin olive oil -

3. 1 yellow onion, diced (about 1 cup) -

4. 4 cloves garlic, minced -

5. 1 pound butternut or kabocha squash, peeled and cut into 1-inch cubes (about 2 cups) -

6. 1 (15-ounce) can diced fire-roasted tomatoes -

7. 2 tablespoons tomato paste -

8. 1 teaspoon ground coriander -

9. 1 1/2 teaspoons ground cumin -

10. 1/2 teaspoon chili powder -

11. 1/4 teaspoon smoked paprika -

12. 1/2 teaspoon kosher salt -

13. 3/4 cup vegetable broth -

14. 1 cup fresh or frozen corn kernels -

15. 1 (15-ounce) can kidney beans, rinsed and drained -

16. 2 cups chopped greens (such as spinach or kale) -

17. For the cornbread topping: -

18. 1 1/4 cups yellow cornmeal -

19. 1/2 cup all-purpose flour (or your favorite all-purpose gluten-free flour blend) -

20. 2 teaspoons baking powder -

21. 1 teaspoon kosher salt -

22. 2 tablespoons unsalted butter, melted -

23. 1/2 cup whole milk -

24. 1/2 cup water -

How to cook deliciously - Three Sisters Casserole with Cornbread Topping

1. Stage

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

2. Stage

Make the filling: 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.

3. Stage

Simmer the filling: Cover the pot and reduce heat to low. Simmer for 15 to 18 minutes, or until squash is tender.

4. Stage

Make the cornbread topping while the filling simmers: 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.

5. Stage

Add the rest of the ingredients to the filling: 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.

6. Stage

Transfer to baking dish and bake: 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.

7. Stage

Serve: Remove from the oven allow to cool for 5 to 10 minutes before serving.