Three Sisters Casserole with Cornbread Topping

simplyrecipes.com

sierratee

subheading: 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 ½ teaspoons ground cumin

½ teaspoon chili powder

¼ teaspoon smoked paprika

½ teaspoon kosher salt

¾ 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)

subheading: For the cornbread topping:

1 ¼ cups yellow cornmeal

½ 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

½ cup whole milk

½ cup water

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