Cornbread Casserole and Butternut Squash Mushrooms and Ancho Mole

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 1/2 cups chopped onions
• 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
• 1 1/2 tablespoons chopped fresh sage
• 4 teaspoons chopped fresh thyme
• 3 large garlic cloves, chopped
• 2 1/2 teaspoons ground cumin
• 4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
• 2 cups drained rinsed black beans (from two 15-ounce cans)
• 2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
• 1 /2 cup water
• 4 cups Masa Harina (corn tortilla mix)
• 2 /3 cup yellow cornmeal
• 2 1/4 teaspoons salt
• 3 /4 teaspoon baking powder
• 4 1/4 cups (or more) water
• 10 tablespoons (1 1/4 sticks) butter, melted, divided
• 2 large eggs
• 1 large egg yolk
• 2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
• 3 tablespoons finely chopped fresh Italian parsley
• Ancho Mole

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