veggie stew with cornbread dumplings

Ingredients

• 3 cups butternut or acorn squash, cut into 1/2 inch pieces
• 2 cups diced fresh tomatoes, could use canned
• 29 ounces two 14.5 oz cans italian style stewed tomatoes
• 15 ounces can drained great nothern beans
• 9 ounces package frozen italian style green beans
• 4 medium cloves garlic, minced
• 1 cup water
• 2 teaspoons mixed italian herbs, oregano, sweet basil
• - salt and pepper to taste
• - you can also add diced onion, celery, zuchinni,. and green pepper, i usually do
• - dumplings;
• 1/3 cup cornmeal
• 1/2 cup all purpose flour
• 2 tablespoons grated parmesean cheese
• - paprika to sprinkle over the top for color
• 1 tablespoon fresh snipped parsley
• 1 teaspoon baking powder
• 1 large egg, beaten
• 2 tablespoons cooking oil
• - shredded cheddar and sour cream for garnish