butternut or banana squash, peeled and cut into 1-inch pieces
1 1/2 tsp.
1 1/2 lb.
zucchini, ends trimmed, cut into 1/4-inch-thick slices
minced fresh or 2 tablespoons dried basil leaves
1 1/2 cups
yellow cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons sugar
In a shallow 10- by 15-inch casserole (at least 4 1/2 qt.) combine 1/2 cup broth, garlic, and onion. Bake, uncovered, in a 400 |degrees~ oven until vegetables are browned and stick to pan, about 35 minutes. Add another 1/2 cup broth, scrape browned bits free, and bake until liquid evaporates and vegetables stick again.
Add remaining broth; stir browned bits free, then mix in chilies, tomatoes, butternut squash, cumin, and cinnamon. Cover tightly with foil. Bake in a 400 |degrees~ oven until butternut squash is tender when pierced, 45 to 50 minutes. (If making ahead, let cool, cover, and chill airtight up to 1 day. Bake, covered, in a 400 |degrees~ oven until hot, about 20 minutes.) Mix zucchini and basil into hot vegetables. Spoon dumplings in 6 to 8 equal mounds onto vegetables, or in dollops around edge of casserole. Cover with foil (don't touch dumplings). Bake until dumplings are firm and dry to touch, about 20 minutes. Add salt and pepper to taste. Serves 6 to 8.--Lori Matthew, Eugene, Oregon.
Cornmeal dumplings. In a bowl, mix together 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons sugar. Add 1 large egg, 3/4 cup nonfat or low-fat milk, and 3 tablespoons melted butter or margarine. Mix well. Let stand until batter is thick enough to hold its shape, at least 5 minutes.