RECIPE: Savory Squash Cobbler With Cheddar Chive Biscuits | THE NIBBLE Blog RECIPE: Savory Squash Cobbler With Cheddar Chive Biscuits – THE NIBBLE Blog
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RECIPE: Savory Squash Cobbler With Cheddar Chive Biscuits

squash-cobbler-goboldwbutter-230r

The cobbler biscuits look familiar, but
underneath is a savory vegetable blend
instead of sweet fruit. Photo courtesy Go
Bold With Butter.

 

We never even thought of a savory cobbler before seeing this recipe from Taylor Takes a Taste on GoBoldWith Butter.com.

A cobbler is a fruit dish cooked in a casserole. Shortcake batter or biscuit dough is dropped onto the fruit before baking. The dish got its name because the lumps of cooked dough resembled cobblestones.

So it’s a short leap to substitute vegetables for the fruit and have a delicious savory cobbler.

You don’t have to wait for the warm weather to make this Summer Squash Cobbler. It makes a great side dish for a weekday family meal or a large gathering. You can add optional chicken, ham, tofu or other protein cubes.

In the original recipe, zucchini, yellow squash, and sweet summer corn are sautéed with onions and tossed with Parmesan cheese. You can substitute winter vegetables in the off season.

This delicious filling is then topped with a layer of buttery cheddar and chive biscuits. Any leftovers are delicious the next day.

For this recipe, prep time is 30 minutes, cook time is 1 hour, 10 minutes

 
RECIPE: SUMMER SQUASH COBBLER

Ingredients For 8 Servings

For The Squash Mixture

  • 5 cups chopped zucchini (bite size pieces)
  • 5 cups chopped yellow squash (bite size pieces)
  • 2 cups fresh corn kernels (you can substitute something else when corn is not in season—edamame, lima beans, peas, etc.)
  • 3/4 cups chopped Vidalia or other sweet onion
  • 4 tablespoons unsalted butter, plus extra for casserole pan
  • 2 tablespoons chicken stock
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarse ground pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • Optional: 2 cups cubed ham or other protein
  •  
    For The Biscuits

  • 4 cups self-rising flour
  • 1/8 teaspoon cayenne pepper
  • 2 cups grated white cheddar cheese
  • 8 tablespoons unsalted butter, cold
  • 2 tablespoons chopped fresh chives
  • 1-1/2 to 1-3/4 cups buttermilk
  •  

    Preparation

    1. PREHEAT oven to 400°degrees. Butter a 9×13 casserole dish. Set aside.

    2. MELT melt 4 tablespoons of butter in large nonstick skillet over medium heat. Add onions and cook, stirring frequently, until onions are soft. Raise heat to medium high and add zucchini and yellow squash. Stirring constantly, cook squash for 5 minutes.

    2. ADD corn, chicken stock, lemon juice, salt and pepper. Reduce heat to medium and cook vegetables, stirring frequently for 5 minutes. Remove vegetables from heat and let them cool to room temperature. While vegetables are cooling…

    3. MAKE the biscuit dough. Place the self-rising flour in large bowl. Add the cayenne pepper. Stir until flour mixture is well blended. Cut cold butter into 16 pieces and add to flour mixture. Using pastry blender or two forks, cut butter into flour until it resembles coarse meal. Add grated cheese and chives to flour mixture and stir until well mixed.

    4. MAKE a well in the center of the flour. Add 1-1/2 cups of buttermilk and pull the flour from sides of bowl toward the center. Stir until dough starts to form. If the mixture seems too dry, add additional buttermilk.

     

    camouflage-zucchini-burpee-basket-230

    Pretty camouflage zucchini. The seeds are available from Burpee.com. Photo courtesy Burpee.

     

    5. KNEAD the dough in the bowl for 2 or 3 turns until a ball forms. Remove dough from bowl and place on floured surface. Pat dough out into a rectangle that is about 1/2-inch thick. Let the dough rest for a moment while preparing cobbler filling.

    6. MIX the Parmesan cheese and flour together in small bowl. Add the Parmesan mixture to the cooled squash mixture and stir to blend. Empty the squash filling into prepared casserole pan, smoothing into even layer.

    7. CUT the biscuit dough into circles. Place the biscuits on surface of squash so that edges of biscuits are just touching each other.

    8. BAKE the cobbler at 400°F for 15 minutes. Reduce the heat to 350°F and continue baking for 20 to 30 minutes, until squash is soft. Cover the top of the cobbler with foil if the biscuits begin to brown too much.

    9. REMOVE the casserole from oven and let cool for 10 minutes. Serve.

      




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