Three Sisters Casserole with Cornbread Topping

Ingredients

• 1 1/4 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1/2 cup water
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 pound butternut or kabocha squash, peeled and cut into 1-inch cubes
• 1 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 can kidney beans, rinsed and drained
• 2 cups chopped greens

Directions

1. Heat the oven to 350 degrees F. Coat a 9x13-inch baking dish with non-stick cooking spray, then keep it nearby. For the filling, pour the olive oil into a large skillet with tall sides or a Dutch oven and set it over medium heat; when the oil looks glossy, add the onions. Cook them until they turn soft and translucent, about 4 to 5 minutes, then add the garlic and let it cook another minute.
2. Add the squash, tomatoes, tomato paste, spices, and salt to the pan. Pour in the broth, stir everything together, and bring the mixture up to a boil.
3. Put the lid on the pot, turn the heat down to low, and let the filling simmer for 15 to 18 minutes, until the squash is tender.
4. While that bubbles away, make the cornbread topping. In a medium mixing bowl, whisk the cornmeal, flour, baking powder, and salt. Switch to a wooden spoon and gently stir in the butter, milk, and water, stopping as soon as the mixture comes together. Set the bowl aside for about 10 minutes while the filling finishes simmering.
5. Stir the corn, beans, and greens into the filling. Cover again and keep cooking for 3 to 5 minutes, until everything is mixed through and the filling has thickened a bit.
6. Spoon the filling into the prepared baking dish. Drop generous, biscuit-sized mounds of the cornbread topping over the surface; it’s fine if they look a little uneven and homemade.
7. Bake for 20 to 25 minutes, until the filling is bubbling and the topping is golden brown.
8. Take the casserole out of the oven and let it cool for 5 to 10 minutes before serving.