When you have extra squash try making this wonderful Squash Cobbler topped with biscuits. Everyone loves a cobbler!
We now have more squash than we know what to do with. I love it just steamed in the microwave, but that’s not my family’s preference. So to try to get them to give squash a try, I made it into a cobbler with my favorite biscuit recipe on top. Everyone loves a cobbler even when there are vegetables underneath instead of fruit. My gang gave it a try and actually liked it. I liked mixing some onions with the squash, and who can pass up biscuits. Make sure you cook it long enough for the biscuits in the center to be cooked through, you don’t want them to be doughy.
- Category: side
- 5 cups Zucchini, sliced into bite size pieces
- 5 cups yellow squash, sliced into bite size pieces
- 2 cups fresh corn kernels
- ¾ cup vidalia onion
- 4 tablespoons butter
- 2 tablespoons chicken stock
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup parmesan cheese
- 2 tablespoons flour
- 4 ounces white cheddar cheese
- ¼ cup chives
- 3 cups flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ¾ cup butter, cold, cut into pieces
- 1 ¼ cups buttermilk
- Preheat oven to 400º and butter a 9 x 13 casserole dish.
- In a large skillet add butter and saute onions over medium heat until soft. Increase the temperature to medium high and add squash, stirring for about 5 minutes. Add corn, chicken stock, lemon juice, salt and pepper. Reduce heat to medium and cook for 5 minutes stirring frequently. Let cool to room Temperature.
- Mix parmesan and flour together in a small bowl and add to cooled squash mixture. Empty into casserole dish.
- Biscuits: Add finely shredded cheese, chives flour, baking powder and salt to a food processor and pulse until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Drizzle buttermilk while continuing to pulse just until it comes together. Use a large ice cream scoop to scoop dough onto top of casserole.
- Bake at 400º for 15 minutes and then reduce to 350º and continue baking for 20-30 minutes until the squash is soft. Cover the top of cobbler with foil if biscuits begin to brown too much.
- Adapted from Go Bold With Butter, Biscuit topping is from Pioneer Woman Cooks