Vegetable Cobbler with Butternut Squash & Cauliflower
This rich stew topped with scones is a great way to enjoy butternut squash and cauliflower in a slightly different way
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Rich, comforting and packed with veg, this one pot wonder is the perfect option for the autumn and winter months.
Is a cobbler the same as a crumble?
While both cobblers and crumbles can be either sweet or savoury, the topping is fundamentally quite different.
A crumble features a fine crumb on top, while the rich stew of a cobbler is topped with small rounds of dough that are sometimes referred to as either scones or biscuits, and are a little like dumplings.
The name is said to have come from the ‘biscuits’ merging together when cooked to look something like a cobbled path.
When is butternut squash in season?
In the UK, butternut squash tends to be harvested from late summer through to autumn and winter.
September through to December are the perfect months to make the most of this versatile vegetable.
However, squashes keep really well so you can actually make the most of them in your vegan recipes throughout the year.
What is vegan buttermilk?
In this recipe, to make the cobblers you need to mix together cider vinegar and soya milk and let it curdle.
The reason for doing this is to make vegan buttermilk.
You can repeat this for any baking technique that requires vegan buttermilk, or for any recipe requiring buttermilk that you’re trying to veganise.
Total Time: 1 hour 10 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Calories: 382
Servings: 6
Rating:
Total Time: 1 hour 10 minutes
Calories: 382
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the butternut squash stew
- 0.16666666666667 0.16666666666667 tbsp vegetable oil
- 0.16666666666667 0.16666666666667 onion, sliced
- 0.33333333333333 0.33333333333333 cloves garlic, pureed
- 0.16666666666667 0.16666666666667 tbsp smoked paprika
- 0.33333333333333 0.33333333333333 tsp ground cumin
- 0.16666666666667 0.16666666666667 tbsp dried thyme
- 1/2 butternut squash, chopped
- 1/2 cauliflower, cut into florets
- 0.16666666666667 0.16666666666667 red pepper, diced
- 0.33333333333333 0.33333333333333 tbsp Marmite
- 66.666666666667 66.666666666667 g tin of chopped tomatoes
- 90 90 ml vegetable stock
- 0.33333333333333 0.33333333333333 tbsp cornflour (mixed with 2 tbsp water)
- For the scone topping
- 0.16666666666667 0.16666666666667 tsp cider vinegar
- 40 40 ml soya milk
- 0.5 0.5 tbsp olive oil
- 58.333333333333 58.333333333333 g self-raising flour
- 1/2 tsp baking powder
- 0.5 0.5 tbsp nutritional yeast
- 1/2 tsp mustard powder
Method
- Heat the oil in a large saucepan over medium-high heat, then add the onion, garlic, smoked paprika, cumin and thyme and cook for 3-4 minutes until the onion starts to soften. Add the squash, cauliflower and red pepper and cook for 4-5 minutes until the vegetables begin to soften.
- Add the Marmite, chopped tomatoes and vegetable stock to the pan and bring to a boil. Leave to simmer for 15-20 minutes until the vegetables have cooked, then stir in the cornflour mixture and cook for 2-3 minutes, until the sauce has thickened.
- Whilst the stew is cooking, make the scones by mixing the cider vinegar and soya milk and allow it to curdle slightly. Add all of the scone ingredients to a bowl and mix until a dough is formed. Put the dough onto a floured surface and roll it out 2cm thick. Using a 5cm round cutter, cut 10 rounds of scone mixture.
- Preheat the oven to 180°C/355°F/Gas Mark 4, then tip the stew mixture into a casserole or ovenproof dish. Lay the scones on top and place them in the oven to bake for 15-20 minutes until the scones are cooked.
Each 302g serving provdes:
Fat 11g, Saturates 1.6g, Carbohydrate 63g, Sugars 7.5g, Fibre 8g, Protein 12g, Salt 2.1g
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