Introduction

This Savory Winter Vegetable Cobbler combines hearty seasonal vegetables with a cheesy biscuit topping for a comforting, flavorful dish. It’s perfect for chilly evenings when you want something warm, filling, and satisfying.

A white pan filled with a baked dish showing about eleven golden brown biscuit tops with a slightly crispy and textured surface, arranged closely over a colorful vegetable stew underneath. The stew layer is rich with pieces of orange carrots, cauliflower, and possibly mushrooms, visible through the gaps between the biscuit tops. The dish is placed on a wooden surface next to a white marbled surface. Nearby, there is a light green plate with a silver fork resting on a floral cloth napkin featuring a large pink flower and green leaves. A small brown bowl filled with shredded cheese is also visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons cornstarch
1 ½ cups vegetable broth
1 tablespoon hot sauce (such as Cholula)
2 tablespoons olive oil
1 large onion, rough chopped
1 garlic clove, 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
14.5 ounce can diced tomatoes, low salt
2 teaspoons fresh thyme leaves (or 1 teaspoon dried), plus extra for garnish
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon fresh ground black pepper
1 ½ teaspoons granulated sugar
8 tablespoons unsalted butter, sliced thin
1 cup shredded cheddar cheese, plus extra for topping
1 cup whole milk, plus extra for brushing biscuits

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a two-cup measuring cup, whisk together the vegetable broth, cornstarch, and hot sauce. Set aside.
Step 2: Heat olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add onions and sauté for 5 minutes until softened. Stir in garlic and cook, stirring constantly, for about 1 minute until fragrant.
Step 3: Add celery, carrots, butternut squash, and cauliflower to the skillet. Cook, stirring frequently, for 5 minutes. Then add mushrooms and diced tomatoes; stir to combine.
Step 4: Whisk the cornstarch and broth mixture again, then pour into the skillet. Stir in 2 teaspoons of fresh thyme leaves. Cover the skillet with an ovenproof lid or aluminum foil and transfer carefully to the oven. Bake for 30 minutes.
Step 5: While vegetables bake, prepare the biscuit topping. In a medium bowl, whisk together flour, baking powder, sugar, salt, and black pepper. Add sliced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse meal.
Step 6: Add milk, shredded cheddar cheese, and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula to form a sticky dough. Avoid over-mixing.
Step 7: Remove the skillet from the oven carefully. Using an ice cream scoop or spoon, drop biscuit dough balls evenly over the vegetable filling, making about 14-16 biscuits.
Step 8: Brush the biscuit tops with a little milk. Return the skillet to the oven uncovered and bake for 40-45 minutes, until the biscuits are golden brown and the filling is bubbly.
Step 9: Remove from oven and sprinkle extra shredded cheddar cheese over the biscuits if desired. Let the cobbler rest for 10 minutes before serving.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend and verify that your broth and hot sauce are gluten-free.
Add other winter vegetables like parsnips or turnips to enhance the filling’s flavor and texture.
Use a sharp cheddar for a more pronounced cheesy taste or a milder cheese if preferred.
If you prefer a vegetarian but non-vegan version, you can use chicken broth instead of vegetable broth for extra richness.

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain biscuit texture. Avoid microwaving if possible to keep biscuits from becoming soggy.

How to Serve

A white bowl filled with a stew of soft, colorful vegetables including orange carrot slices, white cauliflower florets, brown mushroom slices, and chunks of red and yellow bell peppers in a thin, orange-brown broth. On top lies two golden-brown biscuit pieces, fluffy with a slight crisp on the surface. A silver fork rests inside the bowl, touching the vegetables. Next to the bowl, a white baking dish holds more biscuit-topped stew. The setting is on a white marbled texture with a floral patterned cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler ahead of time?

Yes, you can prepare the vegetable filling in advance and refrigerate it for up to 24 hours. Prepare the biscuit topping just before baking to ensure a fresh, fluffy texture.

Can I freeze the leftover cobbler?

While the filling freezes well, the biscuits may lose their texture after freezing and reheating. It’s best to freeze just the filling and bake fresh biscuits when ready to eat.