Preheat oven to 375 degrees and spray a 9 x 13 casserole dish with non-stick cooking spray.
Add about 2 Tbsp oil to a large skillet or dutch oven and heat over medium-high until hot.
2-3 Tbsp olive oil
Add the cubed squash to the skillet, along with the salt and pepper. Saute the squash about 7-8 minutes, or until softened and lightly browned.
2 cups butternut squash, about 1/2 tsp salt, about 1/4 tsp pepper
Add onion and bell peppers to skillet and saute until softened, about 3 minutes. Add sausage to pot or skillet and cook until no longer pink, breaking it up with the spatula to combine with the vegetables.
1 large onion, 1 1/2 cups diced sweet bell peppers, 1 lb Italian or Andouille sausage
Add the black beans, tomatoes, harissa, and spices. Stir everything together thoroughly and cook for another 3-5 minutes. Sprinkle cheese on top and let it melt into the mixture.
15 oz can of black beans, 15 oz can diced tomatoes, 2 Tbsp harissa spice blend, 1 Tbsp smoked chile peppers, 1 Tbsp chipotle spice, 1 cup Monterey Jack cheese
Pour the sausage-vegetable mixture into the casserole. For the half of the pie that is non low carb, prepare the cornbread mix according to the package instructions and then spread it over half of the casserole mixture, as evenly as possible. The cornbread mixture will be lumpy and difficult to spread evenly. Just do your best - it's rustic!
1 box cornbread mix
Cool slightly before cutting into squares for serving.
Video
Notes
** Note that the nutritional analysis is for the low carb version and does not include the cornbread topping.