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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This could be a meal in itself! Wonderful comfort food. Turn butternut squash and parsnips into a warming casserole by adding a few herbs and ingredients you probably already have in your kitchen. From Good Housekeeping. Ingredients:
1 medium (about 2 pounds) butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks |
3 large (about 1 pound) red potatoes, unpeeled and cut into 1 1/2-inch chunks |
3 medium (about 1/2 pounds) parsnips, peeled and cut into 1-inch pieces |
1 medium red onion, cut into 6 wedges |
2 tablespoons olive oil |
3/4 teaspoon salt |
1/2 teaspoon dried tarragon leaves |
1 can(13 3/4 to 14 1/2 ounces) chicken or vegetable broth |
1/2 teaspoon grated lemon peel |
1 bunch (small, about 3/4 pound) broccoli, cut into 2-inch by 1-inch pieces |
1/2 cup low-fat milk (1%) |
2/3 cup low-fat milk (1%) |
1 tablespoon cornstarch |
1-3/4 cups all-purpose baking mix |
1/2 cups cornmeal |
3/4 teaspoon coarsely ground black pepper |
Directions:
1. Preheat oven to 450 degrees F. In shallow 3 1/2- to 4-quart casserole or 13- by 9-inch glass baking dish, toss first 7 ingredients together until well coated. Bake, uncovered, 1 hour or until vegetables are fork-tender and lightly browned, stirring once.
2. After vegetables have cooked 45 minutes, in 3-quart saucepan over high heat, heat broth and lemon peel to boiling. Add broccoli; heat to boiling. Reduce heat to low; cover and simmer broccoli 1 minute.
3. In cup, mix 1/2 cup milk with cornstarch. Stir milk mixture into broccoli mixture, stirring constantly, until mixture boils and thickens slightly; boil 1 minute. Pour broccoli mixture over vegetables; stir until brown bits are loosened from bottom of casserole.
4. In medium bowl, mix baking mix, cornmeal, pepper, and 2/3 cup milk until just combined. Drop 12 heaping spoonfuls of biscuit dough on top of vegetable mixture.
5. Bake cobbler, uncovered, 15 minutes longer or until biscuits are browned.
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