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Three Sisters Casserole with Cornbread Topping Recipe
Ingredients (24)
- 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
- 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)
Directions
Learn how to make this recipe at Simply Recipes
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