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Ingredients

• 3 cups  peeled butternut or acorn squash cut into 1/2-inch cubes
• 2 cups  sliced fresh mushrooms
• 2 14-1/2-ounce cans  diced tomatoes, undrained
• 1 15-ounce can  Great Northern beans, rinsed and drained
• 1 cup  water
• 4 cloves  garlic, minced
• 1 teaspoon  dried Italian seasoning, crushed
• 1/4 teaspoon  ground black pepper
• 1/2 cup  all-purpose flour
• 1/3 cup  cornmeal
• 2 tablespoons  grated Parmesan cheese
• 1 tablespoon  snipped fresh parsley
• 1 teaspoon  baking powder
• 1/4 teaspoon  salt
• 1   egg
• 2 tablespoons  milk
• 2 tablespoons  cooking oil
• 1 9-ounce package  frozen Italian green beans or frozen cut green beans
•   Paprika

Description

The Hint Of Parmesan Cheese In The Cornmeal Dumplings Makes Them A Fine Match For This Italian-seasoned Stew Recipe.

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