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Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits ~ a delicious and hearty vegetable dish loaded with mushrooms, cauliflower, butternut squash, onions, carrots and celery. Topped with a soft cheesy biscuit to soak up all the juice!
This dish has it all! The broth is loaded with flavor, the vegetables are cooked to perfection, and the cheesy biscuits on top, well … they are absolutely amazing. Seriously … I am in LOVE with this dish.
Cobblers don’t have to be sweet – try this savory vegetable cobbler!
I’ve made savory cobblers in the past and have been so happy that I had to try yet another version, this one loaded with our favorite winter vegetables. This will be on our menu at the next family dinner! On the first Sunday of each month our adult children and their families come over for dinner. Everybody has been more health conscience in the last year or so, eating more vegetables and less meat.
All month long I think about what we can serve our wonderful little family, and hope it’s something our almost 5 year old grandson Isaac will love too. The boy adores vegetables so I bet he’ll love this – all except the mushrooms of course.
This winter vegetable cobbler has a rich, flavorful broth.
You can thicken the sauce up a bit more if you want, but we love it a little on the juicy side. The cheesy herb biscuits soak up the broth without becoming wet, and they taste incredible. Loaded with black pepper, fresh thyme and cheddar cheese, they are seriously delicious. I love the fluffy texture with just a little golden brown crust on top.
Enjoy a variety of winter vegetables in this savory cobbler.
You don’t often see cauliflower in a dish like this but it’s perfect. We used what we had on hand, and you can do the same. I enjoyed the butternut squash and will make it again, just like this, in a few weeks.
Prepping the vegetables takes a little time, but you can do that step ahead.
While this is not a super quick, throw it together dinner, it’s very easy to make. Prepping, peeling and chopping always takes a little while, but it’s worth it. There’s nothing like fresh vegetables!
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A delicious, filling, vegetable dish loaded with mushrooms, cauliflower, butternut squash, onions, carrots and celery. Topped with a soft cheesy biscuit to soak up all the rich juice!
- 3 tablespoons cornstarch
- 1 ½ cups vegetable broth
- 1 tablespoon hot sauce (I used Cholula)
- 2 tablespoons olive oil
- 1 large onion, rough chopped
- 1 large clove of garlic, minced
- 2 stalks celery, sliced
- 2 medium carrots, peeled and sliced
- 2 cups butternut squash, cut into ½ inch pieces
- 2 cups cauliflower florets
- 12 ounces mushrooms sliced
- 1 (14.5-ounce) can diced tomatoes, low salt
- 2 teaspoons fresh thyme leaves, plus extra springs for garnish (or 1 teaspoon dried)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 ½ teaspoons granulated sugar
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- 8 tablespoons unsalted butter, sliced thin
- 1 cup shredded cheddar cheese, plus extra for topping biscuits
- 1 cup whole milk, plus extra for brushing on top of biscuits
Preheat oven to 350 degrees F.
- In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
- Heat the olive oil in a large overproof skillet, or dutch oven, over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
- Whisk the cornstarch mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
- Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
- While the vegetables are in the oven, prepare the biscuit topping.
To prepare the biscuit topping:
- Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter and using a pastry cutter, blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, the cheddar cheese and thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
- Carefully remove the skillet from the oven and using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits) . Brush the doughy biscuits with milk and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
- Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.
- Optional: for a thicker filling, add 1/4 cup red lentils to the mixture before baking.
- NOTE: The sauce will seem very thick once you add the cornstarch mixture. However, the mushrooms have not released their liquid yet, so it will thin out while baking in the oven.
- TIP: Be sure to place foil or a rimmed baking sheet under the skillet in the oven. If the skillet is full, it may bubble over and make a mess in the oven - yuck!
Here are a few more recipes you might also enjoy:
I love this ovenproof skillet! (click on the photo for more information)
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