Autumn Vegetable Cobbler
As the crisp air of fall descends upon us, there’s nothing quite like cozying up with a warm and comforting dish that celebrates the season’s bounty. This Autumn Vegetable Cobbler is a delightful twist on the traditional cobbler, featuring a savory mix of seasonal vegetables and a fluffy biscuit topping that will make your taste buds dance. Perfect for a family dinner or a gathering with friends, this dish is sure to become a favorite in your autumn recipe lineup.
Ingredients:
– 2 cups butternut squash, peeled and cubed
– 1 cup carrots, sliced
– 1 cup Brussels sprouts, halved
– 1 cup mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1 teaspoon rosemary, chopped
– 1/2 cup vegetable broth
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
For the biscuit topping:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup cold butter, cubed
– 1/2 cup buttermilk
– 1/4 cup shredded cheddar cheese
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
2. In a large skillet, heat some olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
3. Add the butternut squash, carrots, Brussels sprouts, and mushrooms to the skillet. Sprinkle with thyme, rosemary, salt, and pepper. Cook for another 5-7 minutes until the vegetables start to soften.
4. Sprinkle the flour over the vegetables and toss to coat evenly. Pour in the vegetable broth, stirring well to combine. Let the mixture simmer for a few minutes until it thickens slightly. Remove from heat and transfer the vegetable mixture to the prepared baking dish.
5. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt for the biscuit topping. Add in the cold cubed butter and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
6. Pour in the buttermilk and stir until just combined. Fold in the shredded cheddar cheese and chopped parsley.
7. Drop spoonfuls of the biscuit dough over the vegetable mixture in the baking dish, covering the surface evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
9. Serve the Autumn Vegetable Cobbler warm, garnished with additional fresh herbs if desired. Enjoy the heartwarming flavors of fall in every bite!
This Autumn Vegetable Cobbler is a delightful way to savor the flavors of the season while indulging in a comforting and hearty meal. Share this dish with loved ones and let it bring warmth to your home during the autumn months.
