Savory Winter Vegetable Cobbler

This post may contain affiliate links. Please read my disclosure policy.

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
celery
carrots
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
corn
yellow squash or zucchini
peas
broccoli
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.

Thanks for PINNING!

5 from 18 votes