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

Cornbread:

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