Winter Squash Tamale Pie with Harissa

• 2 Tablespoons Olive Oil
• 1 cup Butternut Squash, Cubed
• 1 whole Yellow Onion, Diced
• 1 whole Green Pepper, Stem And Seeds Removed, Diced
• 1 can (15 Oz. Size) Black Beans, Rinsed, Drained
• 1 can (15 Oz. Size) Corn, Drained
• 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
• 1/4 cups Harissa
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 cup Monterey Jack Cheese, Shredded
• Salt And Pepper, to taste
• 1 box (8 1/2 Oz. Size) Cornbread Mix (Such As Jiffy), Batter Prepared According To Package Instructions
• Additional Required Ingredients Specified In Mix Package (typically Milk And Eggs)

1. Preheat oven to 375 degrees F. Spray a 9x13 casserole dish with non-stick cooking spray.
2. Preheat a large skillet to medium-high heat and add the olive oil, butternut squash, and a dash of salt and pepper.
3. Saute the squash for about 7 minutes until softened.
4. Then add onion, green pepper, black beans, corn, tomatoes, harissa, chili powder, cumin, coriander, paprika, and garlic powder.
5. Give it a good stir and cook for another 7 minutes.
6. Remove from heat and stir in the cheese.
7. Next, pour the butternut squash mixture into the casserole dish and cover the top with the prepared cornbread batter (youll typically need milk and eggs, as directed in mix package).
8. Bake for about 30 to 40 minutes or until the cornbread mixture on top is nice and golden brown.
9. Cool slightly before serving.
10. Enjoy!

olive oil, butternut, yellow onion, green pepper, black beans, corn, tomatoes, chili powder, cumin, coriander, paprika, garlic, cheese, salt, mix, milk

Taken from tastykitchen.com/recipes/main-courses/winter-squash-tamale-pie-with-harissa/ (may not work)