Autumn Vegetable Cobler
- Number of Servings: 4
Ingredients
Casserole Filling1 Large butternut squash (about 1 lb)1 Tbs ghee (clarified butter) 1/2 small onion1 cup thinly sliced shiitake mushrooms1 cup trimmed and sliced green beans in 1 inch lengths1 carrot peeled and diced1 small parsnip peeled and diced1/2 cup water2 tbs cornstarch disolved in 1/4 c cold water8 oz spinach washed stemmed and chopped (about 4 cups)2 tbs Bragg Liquid Aminos or natural soy sauce1 tbs minced fresh sage or 1 tsp dried sage2 tsp salt1/4 tsp pepperBiscuit Crust Mix1 1/3 cups whole wheat pastry flour1 1/2 tsp baking powder1/2 tsp salt4 tbs chilled ghee or unsalted butter1/2 cup ice cold milk or soy milk
Cut the squash in to quarters, scrape out the seeds, and steam until tender. While the squash is steaming, heat the ghee in a saucepan. Add the onions and saute until translucent. Add the mushrooms and saute until their natural juices bein to release. Add the green benas, carrots, and parsnip. Stir in the 1/2 cup of water, cover and simmer until the vegetable are tender.
When the squash is tender, peel and discard the skin., place the flesh in a bowl and whip it with an electric beater until creamy. Stir the mashed squash in to the pot with the cooked vegetables. Bring to a simmer and stir in the dissolved corn starch. Simmer until slightly thickened, about 5 minutes. Stir in the spinach, Bragg Liquid Aminos, sage, salt and pepper. Pour into a lightly oiled, deep 8x12 inch casserole dish and set aside. Preheat the oven to 375 F. To prepare the crust, combine the flour, baking powder, and salt ina medium bowl. Using a pastry blender work the ghee in to the flour mixture a little at a time until it is well incorporated.
Pour the milk into a separate bowl and wisk in about 1/2 c of the flour mixture. Stir in the remainer of the flour mixture and form the dough into a ball. Turn onto a lightly floured surface and roll out with a rolling pin. Fold in half and then half again. Roll out into a circle about 1/4 inch think.
Carefully lift the biscuit crust on onto the casserole or cut the dough with a biscuit cutter and lay the biscuits on top of the filling. Bake the cobbler for 30 minutes or until browned on top.
Number of Servings: 4
Recipe submitted by SparkPeople user BSTACY.
When the squash is tender, peel and discard the skin., place the flesh in a bowl and whip it with an electric beater until creamy. Stir the mashed squash in to the pot with the cooked vegetables. Bring to a simmer and stir in the dissolved corn starch. Simmer until slightly thickened, about 5 minutes. Stir in the spinach, Bragg Liquid Aminos, sage, salt and pepper. Pour into a lightly oiled, deep 8x12 inch casserole dish and set aside. Preheat the oven to 375 F. To prepare the crust, combine the flour, baking powder, and salt ina medium bowl. Using a pastry blender work the ghee in to the flour mixture a little at a time until it is well incorporated.
Pour the milk into a separate bowl and wisk in about 1/2 c of the flour mixture. Stir in the remainer of the flour mixture and form the dough into a ball. Turn onto a lightly floured surface and roll out with a rolling pin. Fold in half and then half again. Roll out into a circle about 1/4 inch think.
Carefully lift the biscuit crust on onto the casserole or cut the dough with a biscuit cutter and lay the biscuits on top of the filling. Bake the cobbler for 30 minutes or until browned on top.
Number of Servings: 4
Recipe submitted by SparkPeople user BSTACY.
Nutritional Info Amount Per Serving
- Calories: 393.4
- Total Fat: 16.2 g
- Cholesterol: 40.6 mg
- Sodium: 876.7 mg
- Total Carbs: 58.1 g
- Dietary Fiber: 8.6 g
- Protein: 10.5 g
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