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Butternut Squash Cobbler Recipe

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 350
A hearty and flavorful vegetarian dish combining roasted butternut squash with a spiced vegetable sauce, topped with a golden cobbler crust.

Ingredients

Vegetables and spices

  • 400 g squash (butternut, hubbard or acorn)
  • 4 tbsp vegetable oil
  • 1 unit onion, chopped
  • 20 g root ginger, peeled weight, grated
  • 3 cloves garlic cloves, peeled and grated
  • 3 units tomatoes, quartered
  • 0.75 tsp turmeric
  • 0.5-1 tsp chilli powder
  • 2 tsp ground coriander
  • 0.5 tsp garam masala
  • to taste salt
  • a good pinch black pepper
  • 9-10 large chestnut mushrooms, thickly sliced
  • 400 g butterbeans, drained and rinsed
  • 100 g baby spinach
  • 6 tbsp double cream
  • 50 ml whole milk
  • 0.5-1 tbsp tomato purée (optional)
  • 175 g self-raising flour, sifted, plus more to dust
  • 1/3 tsp salt
  • 70 g unsalted butter, cut into smallish pieces
  • 2 eggs beaten eggs
  • 55-65 ml whole milk
  • a few flakes sea salt flakes

Instructions 

  • Preheat oven to 200°C. Roast squash until soft, then cut into 2.5cm squares.
  • Cook onion in oil until soft, add ginger, garlic, spices, and tomatoes; simmer until thickened. Add mushrooms, beans, spinach, and water; cook briefly. Stir in cream, milk, and seasonings.
  • Transfer sauce to a dish. Make cobbler topping by rubbing flour and butter, then adding egg and milk to form a dough. Cut into rounds and place on filling. Brush with egg, sprinkle salt, and bake until golden, 20-25 minutes.

Notes

Roasting the squash enhances flavor. Adjust seasoning to taste before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: squash, vegetarian