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 -

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.