Cornbread Vegetable Cobbler

Name: Cornbread Vegetable Cobbler
Ingredients: 1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces; 1 pound red potatoes, cut into 1/2-inch wedges; 3 medium parsnips, peeled and cut into 1/2-inch pieces; 1 medium red onion, cut into 1/2-inch wedges; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried tarragon; 1 can (14-1/2 ounces) vegetable or chicken broth; 2 cups fresh broccoli florets; 1/2 teaspoon grated lemon zest; 4 teaspoons cornstarch; 1-1/2 cups 2% milk, divided; 1-3/4 cups biscuit/baking mix; 1/2 cup yellow cornmeal; Dash cayenne pepper

15 ingredients

4 steps

Ingredients

1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
1 pound red potatoes, cut into 1/2-inch wedges
3 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried tarragon
1 can (14-1/2 ounces) vegetable or chicken broth
2 cups fresh broccoli florets
1/2 teaspoon grated lemon zest
4 teaspoons cornstarch
1-1/2 cups 2% milk, divided
1-3/4 cups biscuit/baking mix
1/2 cup yellow cornmeal
Dash cayenne pepper

Directions

1

Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once.
2

Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon zest. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.
3

In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine.
4

In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned.