Autumn Vegetable Cobbler

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.

2. In a large skillet, heat some olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

3. Add the butternut squash, carrots, Brussels sprouts, and mushrooms to the skillet. Sprinkle with thyme, rosemary, salt, and pepper. Cook for another 5-7 minutes until the vegetables start to soften.

4. Sprinkle the flour over the vegetables and toss to coat evenly. Pour in the vegetable broth, stirring well to combine. Let the mixture simmer for a few minutes until it thickens slightly. Remove from heat and transfer the vegetable mixture to the prepared baking dish.

5. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt for the biscuit topping. Add in the cold cubed butter and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.

6. Pour in the buttermilk and stir until just combined. Fold in the shredded cheddar cheese and chopped parsley.

7. Drop spoonfuls of the biscuit dough over the vegetable mixture in the baking dish, covering the surface evenly.

8. Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

9. Serve the Autumn Vegetable Cobbler warm, garnished with additional fresh herbs if desired. Enjoy the heartwarming flavors of fall in every bite!