Cornbread Casserole and Butternut Squash Mushrooms and Ancho Mole

Ingredients

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

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