Vegetable stew with cornmeal dumplings recipe

Ingredients

• 3 cups peeled butternut or acorn squash cut into ½-inch cubes
• 2 cups sliced fresh mushrooms
• 2 (14½-ounce) cans diced tomatoes, undrained
• 1 (15-ounce) can Great Northern beans, rinsed and drained
• 1 cup water
• 4 cloves garlic, minced
• 1 tsp dried Italian seasoning, crushed
• ¼ tsp ground black pepper
• ½ cup all-purpose flour
• 1/3 cup cornmeal
• 2 tbsp grated Parmesan cheese
• 1 tbsp snipped fresh parsley
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg
• 2 tbsp milk
• 2 tbsp cooking oil
• 1 (9-ounce) package frozen Italian geen beans or frozen cut green beans
• Paprika

1. In a 3½ or 4 quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
For Dumplings
3. In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
4. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)