Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole
Photo by Tina Rupp

Ingredients

  • 4 cups Masa Harina (corn tortilla mix)
  • 1 ½ tablespoons fresh sage
  • 1 ¼ pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello)
  • 2 cups black beans
  • 1 large egg yolk
  • 2 cups coarsely grated extra-sharp white cheddar cheese
  • 2/3 cup yellow cornmeal
  • + 15 more ingredients
    • 2 large eggs
    • ½ cup water
    • 2 ½ teaspoons ground cumin
    • 3 tablespoons fresh Italian parsley
    • 3 large garlic cloves
    • 10 tablespoons butter
    • 3 tablespoons extra-virgin olive oil
    • 2 ½ cups onions
    • 4 cups butternut squash
    • 4 ¼ cups water
    • Ancho Mole
    • 2 ¼ teaspoons salt
    • 4 teaspoons fresh thyme
    • 2 cups tomatoes in juice
    • ¾ teaspoon baking powder

Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté 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, c...

View full recipe at Epicurious

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