Butternut squash and mushroom cobbler

Chunky veg in a rich, tasty sauce, topped with fluffy savoury scones. A wonderful vegetarian squash and 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 – or use pumpkin or your preferred type of squash.
• Mushrooms – I used chestnut mushrooms but white mushrooms are also fine.
• Onion – for a savoury flavour.
• Leek and celery – to add depth and deliciousness.
• Olive oil – to sauté and add richness.
• Tomato puree for flavour and colour.
• Flour – to thicken the sauce.
• Vegetable stock
• Milk or a plant-based alternative – to add creaminess to the sauce.
• Seasonings – I used 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!

If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (Of course, I’ll never pass on your email address to anyone.)

📖 Recipe

Butternut squash and mushroom cobbler

Cook ModePrevent your screen from going dark

Chunky vegetables in a rich, fragrant tomato sauce, are topped with fluffy cheese & herb scones to create a delicious savoury cobbler.

5 from 3 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine British

Servings 4

Calories 631 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 medium onion
• 1 leek
• 2 sticks celery
• 150 g chestnut mushrooms
• 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)
• 75 g grated cheese (or vegan alternative)
• 150 ml milk (or non-dairy alternative)

Instructions

 

• 1 medium onion, 1 leek, 2 sticks celery, 150 g (5 ¼ oz) chestnut mushrooms, 1 medium butternut squash
  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.
• 3 tbsp olive oil
  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.
• ½ tsp ground cinnamon, ½ tsp smoked paprika, 1 tsp ground cumin, 1 tbsp flour
  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.
• 200 ml (6/7 cup) hot vegetable stock, 100 ml (½ cup) milk (or non-dairy alternative), 1 tbsp tomato puree
  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).
• 225 g (1 ⅘ cups) self-raising flour, 1 tsp baking powder, 1 tsp herbs de Provence (or mixed herbs), Salt and pepper to taste, 50 g (⅕ cup) butter (or non-dairy margarine)
  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. 
• 75 g (⅔ cup) grated cheese (or vegan alternative), 150 ml (⅝ cup) milk (or non-dairy alternative)
  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

Nutrition Facts

Butternut squash and mushroom cobbler

Amount per Serving

Calories

631

% Daily Value*

Fat

 

30

g

46

%

Saturated Fat

 

13

g

81

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

13

g

Cholesterol

 

53

mg

18

%

Sodium

 

559

mg

24

%

Potassium

 

1109

mg

32

%

Carbohydrates

 

77

g

26

%

Fiber

 

7

g

29

%

Sugar

 

11

g

12

%

Protein

 

17

g

34

%

Vitamin A

 

21171

IU

423

%

Vitamin C

 

45

mg

55

%

Calcium

 

402

mg

40

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword butternut squash, mushrooms, spice

Tried this recipe?Let us know how it was!

More comforting recipes for main dishes

Other deliciously cosy main dishes include:

• fabulous root vegetable stroganoff
• gorgeous butternut squash and spinach stuffed shells
• easy baked wild mushroom risotto – no stirring!