(no subject)

[madbaker]

This week's Resolution Recipe: Butternut Squash Cobbler.

1 large squash, peeled, seeded, and diced (10-12 cups large dice)
2 Tbsp olive oil
salt and pepper
2 Tbsp butter
2 cloves garlic (Hah! I used... more)
white of 1 large leek, cut lengthwise and into moon slices (I used onion)
1/2 cup white wine
1/2 cup chicken broth
1 cup Parmesan

2 cups flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
3/4 cup butter
1 cup buttermilk

Heat oven to 400. Toss the squash with the olive oil and plenty of salt and pepper. Divide the squash between two baking sheets baking pans. Bake for 25 minutes, until the squash starts to caramelize and softens. Remove from oven and lower the temperature to 350.

Melt 2 Tbsp butter over medium heat and add the garlic and leeks. Cook, stirring, until softened - about 4 minutes. Season to taste with salt and pepper. Add the wine and cook until mostly evaporated; add the chicken broth and simmer until reduced by half.

Grease a 9x13 pan. Stir the squash into the leek mixture and spread into the baking dish. Sprinkle with 1/2 cup Parmesan. Make the biscuit dough: mix the dry ingredients and stir in the remaining 1/2 cup Parmesan. Cut in the butter until the mixture resembles coarse crumbs with some pea-size pieces. Add the buttermilk and mix just until combined. Flour a work surface and roll the dough out to 3/4" thick. Cut into circles and arrange biscuits on the surface, allowing some of the squash to peek through.

Bake for 30-35 minutes. Turn the oven to broil and bake another 1-2 minutes to turn the tops golden brown. Serve warm.

What worked: It was fine.

What didn't: It was kind of bland. It needed walnuts, or maple syrup, or bacon...

Will I make it again? The wife liked it, so yes.

Comments

[wufmew.livejournal.com]

I might try that with maple syrup.