Meatless food for a meatless dinner party

My family is a meat and potato kind of family. every once in awhile I like to make dishes that have no meat.  Vegetarian dishes can be just as filling as meat dishes. My husband always jokes it would be great with a side of meat too.
One of my moms favorite things to eat was a Tamale. I would remember her going into the little hot dog joint in the next town over and ordering me a hot dog and her self two tamales. So this is for her, but with out the meat.

Meatless Tamale Pie
1 lb poblano chilies
2 tbsp olive oil
4.5 cups frozen corn kernals
1-2 jalapeno chilies, seeded, fine chop
2 garlic cloves, chopped
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1- 14.5 oz can diced tomatoes in juice, drained
3/4 cup reserved tomato juice
3/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1- 2lb butternut squash, peeled ,halved lengthwise, seeded, cut crosswise into 1/2 thick slices
1 1/2 cup shredded sharp cheddar cheese
1 1/2 cup shredded Monterey Jack Cheese
7 cups water
1 1/2 tsp salt
2 cup yellow corn meal
1 cup plain yogurt
2 tomatoes, sliced
Roast Poblano over an open flame until blacked. place in paper bag let sit 10 minutes then peel,seed and coarsely chop.
Heat 2tbsp olive oil in a heavy skillet over med-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally about 5 minutes. Add jalapenos, garlic, cumin, and oregano. Saute 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.  Cook squash in large pot of boiling salted water until crisp- tender, about 4 minutes. Drain. Mix cheeses in medium bowl.
Preheat oven to 350F. Lightly oil 15x10x2 baking dish. Combine 5 cups of water and 1 1/2 tsp salt in heavy large saucepan. Bring to a boil. Combine cornmeal and remaining 2 cups of water in another bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to med-low, about 14 minutes. Remove from heat and mix in yogurt.
Spread 2/3 of cornmeal over bottom of prepared dish. Arrange squash over cornmeal. Sprinkle squash with slat and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices on top. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over top. Sprinkle remaining cheese over casserole.
Bake casserole uncovered until heated through and top is golden brown. About 1 hour. Let stand 15 minutes garish with Cilantro.

Can be made one day ahead of time. Cool, cover, and refrigerate. Rewarm with foil at 350F until heated about 30 minutes.

This would be a great main dish. You can serve this with guacamole and chips, a salad with a vinaigrette.

Happy Eating