Chunky veg in a rich, tasty sauce, topped with fluffy savoury scones. A wonderful vegetarian squash & mushroom cobbler your family will love.
This weather is starting to get me down. Every time I think it’s getting warmer and Spring is springing, the temperatures plummet again and the torrential rain starts up, and my spirits sink. As I type this, I can see the soggy contents of a leaden sky being deposited outside. Oh, how I wish I could hide away until Summer starts in earnest.
Every cloud…
Still, even the greyest of rain clouds has a silver lining. In this case it’s the excuse to make hearty, delicious comfort-food dishes that ‘stick to your ribs’ as my Grandma would say. Dishes that fill the house with gorgeous rich smells, that entice family members into the kitchen, and that create an uplifting moment of aaaaaah as they reach the table in all their glory.
The wonderful aromas of this butternut squash and mushroom cobbler cooking were enough to draw my daughter Kipper to the kitchen table to do her homework, and ultimately, to distract her from doing it. She was pretty cross that I took it away to photograph it before she could eat some, too. The trials and tribulations of living with a food blogger!
When it’s scone, it’s scone…
Cobbler is one of my very favourite comfort-food dinners. It combines a rich, chunky vegetable stew with a fluffy, cheesy scone topping. The topping is actually somewhere between a scone and a dumpling – light, fluffy, and perfect for soaking up the delicious sauce.
The scones get both steamed and baked as the cobbler cooks in the oven. This means they develop a crusty golden top, a light-textured, softly crumbly interior, and what can only be described as a soggy bottom – the best bit! – squidgy and succulent from soaking up the sauce.
Easy peasy hot and cheesy!
Although it might look complicated, this butternut squash and mushroom cobbler is actually very straightforward, and only takes one pot.
Get the vegetable mixture on to cook, and make the cheesy scone topping while it bubbles gently on the stove. Arrange the scones on top, sprinkle on some more cheese, and pop it into a hot oven for 15 minutes.
By the time dinner is served your family has gathered round the table and you’re ready to bask in their admiration as you serve up a wonderful comforting meal.
This recipe makes four servings of cobbler, and since there are only three of us, I got the extra portion for my lunch the next day. It lifted my spirits both times!
Squash and mushroom cobbler ingredients
Although the list of ingredients to make this tasty butternut and mushroom cobbler looks quite long, many of them are pantry staples or spices and seasonings. To make this delicious dinner yourself, you will need:
- butternut squash
- mushrooms – I used chestnut mushrooms but white mushrooms are also fine
- onion
- leek
- celery
- olive oil
- tomato puree
- flour – to thicken the sauce
- vegetable stock
- milk or a plant-based alternative
- seasonings – cinnamon, smoked paprika, cumin, salt and pepper
To make the scones for the cobbler topping, you will need:
- self-raising flour
- baking powder – to help your scones to be light and fluffy
- mixed herbs (I used herbs de Provence) to flavour
- butter or non-dairy spread
- grated cheese, or a non-dairy alternative
- milk, or a plant-based alternative
What a load of (vegan) cobblers…!
You can easily make this delicious vegetarian cobbler vegan (dairy-free). Simply substitute vegan alternatives for milk, butter and cheese – see the recipe below!
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Butternut squash and mushroom cobbler
Ingredients
- 1 medium onion
- 1 leek
- 2 sticks celery
- 150 g chestnut mushrooms (approx 1¼ cups)
- 1 medium butternut squash
- 3 tablespoon olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon flour
- 200 ml hot vegetable stock
- 100 ml milk (or non-dairy alternative)
- 1 tablespoon tomato puree
- salt and pepper to taste
For the scone topping
- 225 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon herbs de Provence (or mixed herbs)
- Salt and pepper to taste
- 50 g butter (or non-dairy margarine) (approx ½ stick)
- 75 g grated cheese (or vegan alternative)
- 150 ml milk (or non-dairy alternative)
Instructions
- Peel and dice the onion. Trim and wash the leek and cut into 5-7mm (approx. ¼ inch) slices. Scrub the celery and remove any tough 'strings' then slice into 5mm (approx. ¼ inch) slices. Clean any dirt off the mushrooms and cut into halves or quarters. Peel the squash and remove the seeds, then cut the flesh into 1½-2cm (approx. ¾-1 inch) chunks.
- Heat the olive oil in a large ovenproof skillet or similar pan. Cook the onion, leek and celery over a medium heat for a few minutes until starting to soften, then add the mushrooms and squash and mix well.
- Saute the vegetables for a few more minutes, then add the spices and mix. Cook a further minute, then add the flour and mix well to coat the vegetables. Pour in the stock and milk, and add the tomato puree. Stir thoroughly to create a thick sauce. Reduce the heat, cover, and leave to simmer while you make the scones.
- Preheat the oven to 200°C (400°F).
- Mix the flour, baking powder, herbs and salt & pepper, then rub in the butter (or margarine) to give fine crumbs – you can do this in the food processor or by hand.
- Mix in ⅔ of the grated cheese, then add the milk and mix lightly (or pulse in the food processor) just until a soft dough is formed.
- Tip the scone dough onto a well-floured surface and with floured hands pat it int a circle about 1½-2cm (approx. ¾-1 inch) thick, and a little smaller than the size of your pan. Use a sharp knife to divide the dough into 8 wedges.
- Remove the pan from the stove, take off the lid, and give everything a good stir. Taste and season with salt and pepper as desired.
- Arrange the scone wedges over the vegetable mixture and sprinkle over the remaining grated cheese.
- Transfer to the oven and bake at 200°C (400°F) for 12-15 minutes until the scones are risen and golden and the sauce is bubbling up at the sides. Serve piping hot!
Nutrition
More comforting recipes for main dishes
Other deliciously cosy main dishes include fabulous root vegetable stroganoff, gorgeous butternut squash and spinach stuffed shells, and easy baked wild mushroom risotto – no stirring!
Lucy
Yum Helen this looks delicious, I love butternut squash and also a cobbler topping! Look forward to trying this soon.
Helen
Thanks Lucy. We’re big fans of cobbler too. Yum.
Sisley White
This is my idea of heaven! I’ve only recently started eating mushrooms and now I can’t get enough. I will definitely be trying this, this week.
Helen
Thanks Sisley. I hope you enjoy it. We love mushrooms!
Claire Jessiman
Goodness I havent made cobbler in far too long. Its such a comfort food and the combination of flavouris in your recipe sound perfect – ideal for ‘Summer’
Helen
Thanks Claire!
I love a cobbler so it ends up on the menu here quite often – regardless of the weather!