Chicken and Butternut Squash Tamale Pie

This is the ultimate comfort food - hearty chili is baked with cornbread on top. The whole meal is combined into one pot making clean up super easy. Win win.

I once had a coworker in a kitchen that I worked in who didn’t know what tamale pie was. When I explained it to her, she was totally put off. I was so confused - how could you go wrong with tamale pie, it is basically chili baked with cornbread. I am a fan and I hope you are too.

If you are short on time you can skip the cornbread portion and just make the chili. Also feel free to swap in ground beef for the chicken, just make sure to brown it before adding in the rest of the ingredients or keep it vegetarian by skipping the meat and using double the butternut squash.

For the chili filling

• 2 cups butternut squash, diced

• 1 onion, diced

• salt and pepper

• 2 cups shredded cooked chicken

• 1 -28 oz can diced tomatoes

• 1 Tbs. tomato paste

• 2 cups chicken broth

• 1 Tbs. chili powder

• 2 tsp. ground cumin

• 1- 15 oz can black beans

For the cornmeal topping:

• 2 eggs

• 1 cup milk

• 1/4 cup melted butter

• 1 1/4 cup cornmeal

• 3/4 cup flour

• 2 tsp. baking powder

• 1 Tbs. sugar

• 1 tsp. salt

• 1 cup cheddar cheese, grated

Preheat oven to 350°F.

In a large saute pan, warm the olive oil over medium heat. Add the butternut squash and onion and cook for about 7 to 9 minutes or until the squash is fork tender and the onion is translucent.

Add the chicken, tomatoes, tomato paste, chicken broth, chili powder, cumin, and large pinch of salt and pepper. Cook until the mixture is slightly reduce, about 10 minutes. Fold in the beans. Set aside.

In a small bowl whisk to combine the eggs, milk, and melted butter.

In a medium sized bowl whisk to combine the cornmeal, flour, sugar, salt, and shredded cheese. Pour the liquid mixture into the dry ingredients and mix until just combined. Spread the mixture over the chicken and butternut squash mixture and bake for 20 to 25 minutes.

Serve warm