Cassamalé

The garden is overflowing with zucchini and yellow squash so I created this veg & bean casserole with a corn masa crust. The husband named it Cass-amalé because of the topping reminiscent of tamalé filling; so clever! It’s a perfect dish for sharing and can be made with anything you have on hand, sweet potatoes, acorn squash, greens…

 

 

 

  • Squash, about 2 large or 4-5 cups
  • 2 cloves garlic
  • 1 Chipotle in Adobo sauce
  • Tbl. water or wine
  • 2 cups black beans
  • 1 28 oz. can cut/diced tomatos
  • 1 cup corn
  • Spices:Cumin, Paprika, Corriender, Negro Pasilla, Onion Powder, Red Pepper Flakes, Chili Powder, Dark Cocoa powder
  • 1 1/2 Cup Cornmeal
  • 1/2 Cup Whole Wheat Flour
  • 2 Cups Milk
  • 4 Tsp. Baking Powder
  • 1 Egg
  • Grated Cheese
  • Chives/green onions

Start by cutting off the ends of the squash (and I took most of the skin and seeds off and out of the yellow squash since it was a thick skinned variety and it doesn’t soften up much).

Then dice the squash into bite size pieces and dump a 28 oz. can of cut Roma tomatos (or any diced variety- fresh or canned, I liked the “Kitchen Cut Roma’s” because they were chunky and rustic with a thick sauce).

Over medium heat, spray some Olive Oil (I use a Misto) and then use a garlic press to add 2 cloves of garlic (or mince and add).

P.S. I love my OXO garlic press, it is heavy duty stainless with a rubber cleaner on one side, I use it a lot and have not had any issues…researched the best one to get after a plastic one shattered in my hand causing bruising and sadness a few years back in our Pensacola apartment. 


Now don’t put away your garlic press, use it again (see it’s not a uni-tasker!) add one Chipotle in Adobosauce; a smokey and spicy canned pepper I store in the freezer.

Use a wooden spoon to move garlic and pepper around while it lightly browns, about 1-2 minutes.

Deglaze the pan with the tablespoon of wine (I used Marsala but whatever you have on hand) or veggie stock or water. (This is to get all the yummy bits of pepper and garlic off the bottom of the pan).

Next throw in:

  • Chopped squash
  • 1 cup of corn (I used frozen)
  • 2 cups black beans (I use prepared dried, if use canned make sure to rinse them off first)
  • 28 oz. can of diced, crushed or cut tomatoes

Add your spices:

  • Cumin
  • Paprika
  • Corriender
  • Negro Pasilla (dried pepper we grind in an old coffeebean grinder)
  • Onion Powder
  • Red Pepper Flakes
  • Chili Powder
  • Dark Cocoa powder
  • Salt & Pepper

I would guesstimate I use about 1-2 Tablespoons of these (less of salt) but start with a few teaspoons of each, smell, taste and add more as needed. Of course you don’t have to use all the ones I have listed either, just use what you have on hand!

Preheat oven to 375 degrees.

Simmer mixture on low for about 30 minutes- 1 hour, stirring as needed so the goodness doesn’t stick to the bottom.

Pour into a casserole dish.

Prepare Tamale Topping:

This is the same recipe used for cornbread, just use Masa in place of Cornmeal. Masa or Masa Harina is corn flour treated with lime made specifically to be used in tamales, tortillas etc. and can be found in the Latin section of your grocery store. You can make it with cornmeal but the Masa makes it soft, fluffy and mildy sweet…YUM.

  • 1 1/2 Cup Corn Masa flour
  • 1/2 Cup Whole Wheat Flour
  • 2 Cups Milk (almond)
  • 4 Tsp. Baking Powder
  • 1 Egg

(I used less baking powder- 2 tsp. and no eggs and it turned out a little thinner than I would have liked. With the egg and 2 more tsp. powder I think it will rise a bit more and still have the delicious crust.)

*Update- yes, I have made this multiple times and with the 4 tsp. it turned out puffy and cripsy and perfect (with or without egg)

Pour over top of casserole.

Bake for about 25-35 minutes, or until top is crusty brown and cracking slightly.

 


Pull out, sprinkle grated cheese over top and stick back in for a a few minutes until cheese is melted and browned.

Cut chives or green onions over top…

 

Olé!

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