Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole Recipe | Epicurious.com
"Make or buy a favorite pumpkin pie for dessert. What to drink: A fruit-forward Zinfandel or Malbec...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil
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2 1/2 cups chopped onions
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1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
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1 1/2 tablespoons chopped fresh sage
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4 teaspoons chopped fresh thyme
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3 large garlic cloves, chopped
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2 1/2 teaspoons ground cumin
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4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
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2 cups drained rinsed black beans (from two 15-ounce cans)
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2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
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1/2 cup water
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4 cups Masa Harina (corn tortilla mix)
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2/3 cup yellow cornmeal
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2 1/4 teaspoons salt
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3/4 teaspoon baking powder
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4 1/4 cups (or more) water
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10 tablespoons (1 1/4 sticks) butter, melted, divided
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2 large eggs
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1 large egg yolk
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2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
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3 tablespoons finely chopped fresh Italian parsley
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Ancho Mole
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