MEXICAN CASSEROLE

[Guest guest]

2 teaspoons vegetable oil

1 carrot, diced

1 onion, chopped

One 1-pound butternut squash, peeled, seeded and cubed

1 tablespoon chili powder

2 teaspoons ground cumin

2 garlic cloves, minced

One 19-ounce can cranberry beans, rinsed and drained

One (14-oz) can whole tomatoes (no salt added)

1 teaspoon dried oregano 1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

3/4 teaspoon salt

1/2 cup yellow cornmeal

1/3 cup shredded Monterey Jack cheese

1/2 red bell pepper, seeded, finely diced

2 tablespoons chopped cilantro

1/2 teaspoon freshly ground black pepper

 

In a medium nonstick skillet, heat the oil. Add the carrot and onion;

cook, stirring as needed, until softened, about 5 minutes. Add the

squash, chili powder, cumin and garlic; cook, stirring as needed,

until the onion is golden, 4-5 minutes longer. Stir in the beans,

tomatoes, oregano, cloves, cayenne and 1/4 teaspoon of the salt;

bring to a boil. Reduce the heat and simmer, breaking up the tomatoes

with a spoon and stirring as needed, until thickened, 18-20 minutes.

Meanwhile, preheat the oven to 350oF. In a medium saucepan, combine

the cornmeal, the remaining 1/2 teaspoon of salt and 2 cups water;

bring to a boil, whisking constantly. Reduce the heat and simmer,

whisking constantly, until the mixture is very thick and pulls away

from the sides of the pan, about 15 minutes. Cool slightly, then stir

in the cheese, bell pepper, cilantro and black pepper. Transfer the

squash mixture to a 9 " -square baking dish; top with the cornmeal

mixture. Bake until the casserole is bubbling and lightly browned,

about 40 minutes.

Makes 4 servings