Ingredients
- 1 butternut squash (2 lb.), peeled and cut into 1/2 inch pieces
- 1 lb. red potatoes, cut into 1/2 inch wedges
- 3 medium parsnips, peeled and cut into 1/2 inch pieces
- 1 medium red onion, cut into 1/2 inch wedges
- 3 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. dried tarragon
- 1 can vegetable or chicken broth
- 2 cups fresh broccoli florets
- 1/2 tsp. grated lemon peel
- 4 tsp. cornstarch
- 1 1/2 cups milk, divided
- 1 3/4 cups biscuit/baking mix (like Bisquick)
- 1/2 cup yellow cornmeal
- Dash cayenne pepper
Directions
Place the squash, potatoes, parsnips, and onion in a shallow 3 qt. baking dish. Combine the oil, salt and tarragon; drizzle over veggies and toss to coat. Bake, uncovered at 375 degrees F for 1 hour or until tender, stirring once. Meanwhile, in a large pan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender. In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roast vegetables and stir to combine. In a bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot veggies. Bake, uncovered, for 15-20 minutes or until topping is browned. Yield: 12 servings.
By Robin from Washington, IA
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