veggie stew with cornbread dumplings

Ingredients For veggie stew with cornbread dumplings

• 3 c

  butternut or acorn squash, cut into 1/2 inch pieces
• 2 c

  diced fresh tomatoes, could use canned
• 29 oz

  two 14.5 oz cans italian style stewed tomatoes
• 15 oz

  can drained great nothern beans
• 9 oz

  package frozen italian style green beans
• 4 md

  cloves garlic, minced
• 1 c

  water
• 2 tsp

  mixed italian herbs, oregano, sweet basil
• salt and pepper to taste
• you can also add diced onion, celery, zuchinni,. and green pepper, i usually do
• dumplings;
• 1/3 c

  cornmeal
• 1/2 c

  all purpose flour
• 2 Tbsp

  grated parmesean cheese
• paprika to sprinkle over the top for color
• 1 Tbsp

  fresh snipped parsley
• 1 tsp

  baking powder
• 1 lg

  egg, beaten
• 2 Tbsp

  cooking oil
• shredded cheddar and sour cream for garnish