Vegetarian

Autumn Vegetable Cobler is for Dinner.

Autumn Vegetable Cobler takes several minutes to prepare.

Autumn Vegetable Cobler takes several minutes to cook.

Autumn Vegetable Cobler makes 4 servings.

The ingredients for Autumn Vegetable Cobler are:

Casserole Filling
1 Large butternut squash (about 1 lb)
1 Tbs ghee (clarified butter)
1/2 small onion
1 cup thinly sliced shiitake mushrooms
1 cup trimmed and sliced green beans in 1 inch lengths
1 carrot peeled and diced
1 small parsnip peeled and diced
1/2 cup water
2 tbs cornstarch disolved in 1/4 c cold water
8 oz spinach washed stemmed and chopped (about 4 cups)
2 tbs Bragg Liquid Aminos or natural soy sauce
1 tbs minced fresh sage or 1 tsp dried sage
2 tsp salt
1/4 tsp pepper

Biscuit Crust Mix
1 1/3 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
4 tbs chilled ghee or unsalted butter
1/2 cup ice cold milk or soy milk

Here is how you make Autumn Vegetable Cobler:

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: 4Recipe submitted by SparkPeople user BSTACY.

The nutritional information for Autumn Vegetable Cobler is:

• Servings Per Recipe: 4
• 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

The dietary needs meet for Autumn Vegetable Cobler is Vegetarian