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Savory Winter Vegetable Cobbler with Cheesy Herbed Biscuits
Enjoy this delicious, hearty vegetable cobbler loaded with goodness.
This savory winter vegetable cobbler has it all! You’re going to love this delicious combination of mushrooms, cauliflower, butternut squash, onions, carrots and celery topped with a soft cheesy biscuit to soak up all the broth!
The broth is loaded with flavor, the vegetables are cooked to perfection, and the cheesy biscuits on top are absolutely amazing. Seriously … I am in LOVE with this cobbler.
Ingredients needed to make this savory cobbler:
For the vegetable mixture:
- cornstarch for thickening the sauce
- vegetable broth for the base – we prefer low-sodium
- hot sauce to add a little zing
- olive oil for sautéing the vegetables
- onion – we use a large sweet onion in this recipe
- garlic – one large clove minced, will do nicely
- butternut squash – about two cups cut into 1/2-inch pieces so they’ll cook quickly
- cauliflower florets
- mushrooms – cremini, white or Baby Bella all work well
- diced canned tomatoes – we prefer low sodium or salt-free
- fresh thyme leaves or dried will work well too
For the cheesy herb biscuits:
- all-purpose flour
- baking powder
- salt – omit if using salted butter
- ground black pepper
- granulated sugar – only 1 1/2 teaspoons are needed. Omit if desired.
- fresh thyme leaves – or dried will be fine
- unsalted butter – sliced thin
- shredded cheddar cheese – plus extra for topping the biscuits
- whole milk – plus extra for brushing on top before baking
Cobblers don’t have to be sweet. Try this savory vegetable cobbler!
I’ve made many savory cobblers in the past and have always been happy with the results. One of my favorites is our summer Tomato Cobbler. This memorable cobbler is loaded with a variety of sweet tomatoes and topped with a similar herby biscuit.
Another fantastic skillet dish is our Chicken Pot Pie with Herb Biscuits. This chicken filled cobbler is stuffed with tender diced chicken in a rich, flavorful gravy. If you look up the word ‘comforting‘ in the dictionary, you may see a picture of our Chicken Pot Pie Cobbler!
This tasty vegetarian cobbler is loaded with our favorite winter vegetables and is equally comforting and satisfying. A must make recipe the whole family will love.
How to make Winter Vegetable Cobbler:
1. First, whisk together the broth, cornstarch and hot sauce, set aside.
2. Next, sauté the onions and garlic in olive oil. Add the remaining vegetables and cook for a few minutes. Stir in the vegetable broth and fresh thyme leaves. Cover, transfer to the oven and bake for 30 minutes while preparing the biscuit topping.
3. Whisk together the dry ingredients. Add the butter and blend into the flour using a pastry cutter. Add the milk, cheese and thyme. Fold together just until a stock dough forms.
4. Remove the skillet from the oven. Using an ice cream scoop, dollop balls of biscuit dough over the filling. Brush the biscuits with milk to give them a beautiful crust and color. Bake for 40 to 45 minutes. Remove from the oven and top with the remaining shredded cheese. Serve and enjoy!
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 enjoy butternut squash and always include it when possible. I make this recipe again and again and am never disappointed.
Optional vegetables or legumes:
Mix it up and add in whatever you have on hand.
- potatoes – diced small so they’ll cook quickly
- fresh leafy greens like Swiss chard, spinach or kale
- green beans
- yellow squash or zucchini
- lentils – precooked green or black are good, or use uncooked red lentils
- rice – a small amount of white or brown rice previously cooked
- beans – cannellini are great in this recipe
- quinoa – precooked
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! Get all your vegetables prepped and ready and the whole meal will come together in no time.
You can also pre-cook the vegetables. Make the recipe through step No. 5. Cool the vegetables, cover and refrigerate until ready to add the biscuit topping. Preheat the oven and bake the vegetables until hot before adding the biscuits.
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Savory Winter Vegetable Cobbler
For the Vegetables:
- 3 tablespoons cornstarch
- 1 ½ cups vegetable broth
- 1 tablespoon hot sauce (I like Cholula)
- 2 tablespoons olive oil
- 1 onion large, rough chopped
- 1 garlic clove, minced
- 2 stalks celery sliced
- 2 carrots medium, peeled and sliced
- 2 cups butternut squash cut into ½ inch pieces
- 2 cups cauliflower florets
- 12 ounces mushrooms sliced
- 14.5 ounce diced tomatoes canned, low salt
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried) plus extra springs for garnish
For the Biscuit Topping:
- 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 after baking
- 1 cup whole milk plus extra for brushing on top of biscuits before baking
To prepare the filling:
- Preheat oven to 350°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 and broth 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. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh 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 . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, 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
- You can pre-cook the vegetables. Make the recipe through step No. 5. Cool the vegetables, cover and refrigerate until ready to add the biscuit topping. Preheat the oven and bake the vegetables until hot before adding the biscuits.
- To cut a little time, prep the vegetables ahead and store in the refrigerator.
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Originally published January 2017, updated January 2021