Vegetable Cobbler
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cobbler:
                        Wesson No-Stick Cooking Spray
  1                     medium-size butternut squash -- peeled and cut into
          1 1/2 inch pieces  
  3             medium  red potatoes -- unpeeled and cut
                        into 1 1/2-inch pieces
  3             medium  parsnips -- peeled and cut into
          1 inch pieces  
  1             medium  red onion -- cut into 6 wedges
     1/4           cup  Wesson Vegetable Oil
  1               tbsp  lightly packed chopped fresh dill weed
  1                tsp  salt
     3/4           cup  homemade chicken stock or canned chicken
                        broth
     1/2           cup  milk
  15                oz  canned pears -- cut into 1-inch
  1             pieces  , juice reserved
  1               tbsp  cornstarch
  4               cups  broccoli florets OR 1- 10-oz package
                        frozen broccoli florets
  1                tsp  fresh grated lemon peel
                        Topping:
  1 3/4           cups  all-purpose baking mix
     3/4           cup  County Line Shredded Cheddar Cheese
     1/2           cup  cornmeal
  1               tbsp  chopped fresh dill weed
     3/4           tsp  coarse ground black pepper
     3/4           cup  milk
 

Preparation:

Cobbler: 1.Preheat oven to 400 F. Spray a 13x9x2-inch baking dish with Wesson Cooking Spray. 2.In prepared baking dish, toss all the vegetables (except broccoli) with Wesson Oil, dill and salt to coat. Bake, covered, 40 to 45 minutes. 3.Meanwhile, in saucepan, combine broth, milk, reserved pear juice and cornstarch; blend well. Bring to a boil. Add broccoli and lemon peel and cook until slightly thick; set aside. Topping: 1.In a small bowl, combine all topping ingredients; mix with fork until mixture is well blended. 2.Stir vegetables in baking dish. Add chopped pears; gently mix. Pour broccoli sauce evenly over vegetables. 3.Drop 12 heaping spoonfuls of topping evenly over vegetables. Bake, uncovered, for 15 minutes or until topping is golden brown.

 

Nutritional Information:

1343 Calories (kcal); 14g Total Fat; (9% calories from fat); 31g Protein; 285g Carbohydrate; 41mg Cholesterol; 2379mg Sodium