Three sisters casserole with cornmeal biscuit topping
7
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
In Native American culture, the three sisters are a trio of crops that benefit each other—and the soil—when planted together: squash, corn, and beans. This casserole celebrates that delicious combo with butternut squash (we recommend using precut cubes for easier prep), frozen corn, and canned kidney beans. The crowning glory is an easy drop biscuit topping that contains scallions for savory depth and cornmeal for a crunchy texture.
Ingredients
Cooking spray
5 spray(s)
Olive oil
1 Tbsp
Uncooked onion
2 cup(s), chopped
Garlic
5 large clove(s), minced
Uncooked butternut squash
4 cup(s), cubed, cubed
No salt added canned diced tomatoes
14½ oz, fire-roasted variety
Kosher salt
1½ tsp, divided
Smoked paprika
1 tsp
Cayenne pepper
¼ tsp
Frozen corn
2 cup(s)
Canned low sodium red kidney beans
1½ cup(s), rinsed and drained
All-purpose flour
1 cup(s)
Whole-grain yellow cornmeal
⅔ cup(s)
Baking powder
1½ tsp
Unsalted butter
¼ cup(s), chilled, cut into small pieces
Scallions
¼ cup(s), chopped or sliced, finely chopped
2% reduced fat milk
¾ cup(s)
Instructions
1
Preheat the oven to 400°F. Coat a 13 x 9–inch baking dish with cooking spray.
2
Heat the oil in a large skillet over medium-high. Add the onion and garlic; sauté until starting to brown, about 3 minutes, stirring frequently. Add the butternut squash, tomatoes, 1 tsp salt, smoked paprika, and cayenne pepper; cover, reduce heat to medium-low, and cook until the squash is just tender, 12 to 15 minutes. Stir in the corn and beans; pour the mixture into the prepared baking dish.
3
In a medium bowl, stir together the flour, cornmeal, baking powder, and remaining ½ tsp salt. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse meal. Stir in the scallions, then the milk. Drop the mixture by 2 tablespoonfuls over the squash mixture. Bake until the biscuits are golden brown, 25 to 28 minutes.
4
Serving size: about 1 ⅓ cups
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