Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

Name: Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole
Yield: makes 8 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 1/2 cups chopped onions; 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped; 1 1/2 tablespoons chopped fresh sage; 4 teaspoons chopped fresh thyme; 3 large garlic cloves, chopped; 2 1/2 teaspoons ground cumin; 4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds); 2 cups drained rinsed black beans (from two 15-ounce cans); 2 cups diced tomatoes in juice (from two 14 1/2-ounce cans); 1/2 cup water; 4 cups Masa Harina (corn tortilla mix); 2/3 cup yellow cornmeal; 2 1/4 teaspoons salt; 3/4 teaspoon baking powder; 4 1/4 cups (or more) water; 10 tablespoons (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 ounces); 3 tablespoons finely chopped fresh Italian parsley; Ancho Mole

Photography by Tina Rupp

November 3, 2008

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Recipe notes