Savory Winter Vegetable Cobbler

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subheading: For the Vegetables:

3 tablespoons cornstarch

1 ½ cups vegetable broth

1 tablespoon hot sauce (I like Cholula)

2 tablespoons olive oil

1 onion large, rough chopped

1 garlic clove, minced

2 stalks celery sliced

2 carrots medium, peeled and sliced

2 cups butternut squash cut into ½ inch pieces

2 cups cauliflower florets

12 ounces mushrooms sliced

14.5 ounce diced tomatoes canned, low salt

2 teaspoons fresh thyme leaves (or 1 teaspoon dried) plus extra springs for garnish

subheading: For the Biscuit Topping:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon fresh ground black pepper

1 ½ 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 after baking

1 cup whole milk plus extra for brushing on top of biscuits before baking

Directions at savingdessert.com

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