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Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole Recipe

Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole Recipe

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Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

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Ingredients

Count

Nutrition

1512

Calories

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Ingredients:

Serving

3 tbsp extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 lb assorted wild mushrooms (such as oyster , chanterelle , and portobello), coarsely chopped
1 1/2 tbsp chopped fresh sage
4 tsp chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 tsp ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 lb)
2 cups drained rinsed black beans (from two 15-oz cans)
2 cups diced tomatoes in juice (from two 14 1/2-oz cans)
1/2 cup water
4 cups masa harina ( corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 tsp salt
3/4 tsp baking powder
4 1/4 cups (or more) water
10 tbsp (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 oz)
3 tbsp finely chopped fresh italian parsley
ancho mole

Directions:

For filling: 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, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
For cornbread: Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1512.28 Kcal (6332 kJ)
Calories from fat	1155.54 Kcal
		% Daily Value*
Total Fat	128.39g	198%
Cholesterol	387.9mg	129%
Sodium	1135.86mg	47%
Potassium	1418.57mg	30%
Total Carbs	72.7g	24%
Sugars	6.97g	28%
Dietary Fiber	14.09g	56%
Protein	25.82g	52%
Vitamin C	18.9mg	32%
Vitamin A	1.7mg	57%
Iron	4.6mg	25%
Calcium	320.5mg	32%

Amount Per 100 g
Calories	216.23 Kcal (905 kJ)
Calories from fat	165.22 Kcal
		% Daily Value*
Total Fat	18.36g	198%
Cholesterol	55.46mg	129%
Sodium	162.41mg	47%
Potassium	202.83mg	30%
Total Carbs	10.39g	24%
Sugars	1g	28%
Dietary Fiber	2.01g	56%
Protein	3.69g	52%
Vitamin C	2.7mg	32%
Vitamin A	0.2mg	57%
Iron	0.7mg	25%
Calcium	45.8mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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