For the Vegetables:
- 3 tablespoons cornstarch
- 1 1/2 cups vegetable broth
- 1 tablespoon hot sauce (I used Cholula)
- 2 tablespoons olive oil extra virgin
- 1 large onion rough chopped
- 1 large clove of garlic minced
- 2 stalks celery sliced
- 2 medium carrots peeled and sliced
- 2 cups butternut squash cut into 1/2″ pieces
- 2 cups cauliflower florets
- 12 ounces mushrooms sliced
- 1 14.5 ounce can diced tomatoes low salt
- 2 teaspoon fresh thyme leaves plus extra springs for garnish or 1 teaspoon dried
For the Biscuit Topping:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 8 tablespoons unsalted butter sliced thin
- 1 cup shredded cheddar cheese plus extra for topping biscuits
- 1 cup whole milk plus extra for brushing on top of biscuits
Preheat oven to 350 degrees.
In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
Heat the olive oil in a large overproof skillet, or dutch oven, over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
Whisk the cornstarch mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
While the vegetables are in the oven, prepare the biscuit topping.
For the biscuits:
Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter and using a pastry cutter, blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, the cheddar cheese and thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
Carefully remove the skillet from the oven and using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits) . Brush the doughy biscuits with milk and bake until the biscuits are golden brown and the filling is bubbly – about 40-45 minutes.
Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.