Guest Post: Winter Vegetable Casserole with Herb Biscuits

Today's guest poster is one of the great friends of my life. Coming to us from LA, Elaine and her fantastic casserole will warm even us! Even December Chicago! Even -20F windchill-blizzard-Midwest! Yes, she/it is that hot.


The sweet flavors of winter vegetables combine with savory herb biscuits for a delicious cold weather casserole.

This recipe serves six, or reheats splendidly.

Filling:
1 Acorn Squash
12 Brussels Sprouts
3 Large Carrots
2 Cups Peas
1 Orange
2 Tablespoons Olive Oil

Preheat the oven to 400.
Remove the seeds and rind from the squash and cut into cubes. Slice the carrots and halve the brussels sprouts, add the peas and place everything in a 9x11" baking dish.
Squeeze the juice of the orange through a strainer over the vegetables, drizzle with the olive oil and mix to coat. Season gently with salt and pepper.
Bake for approximately 30 minutes, until vegetables are tender. While the vegetables cook, prepare the biscuits for the topping.

Biscuit Topping:
2 Cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
4 Tablespoons Cold Butter
1 Cup + 1 Tablespoon Milk
3 Tablespoons Fresh Rosemary

Finely chop the Rosemary, carefully avoiding any stem pieces, and combine with the milk.
Sift together the flour, salt, and baking powder, then cut in the cold butter using a pastry blade. Add the milk in portions, folding it into the dough until smooth.
Roll out the dough on a lightly floured surface. Fold the dough into quarters and roll again to 1/4" thickness. Cut the dough into 3" rounds. Place the rounds in the refrigerator as you prepare the sauce.

Sauce:
1 Large Onion
2 Tablespoons Butter
2 Cups Vegetable Broth
2 Tablespoons Flour
12 Fresh Sage Leaves

Cut the sage leaves into ribbons. Dice the onion and saute with the butter in a sauce pan until translucent. Coat the onions with the flour and stir 30 seconds. Continue stirring and slowly add the vegetable broth. Once the sauce thickens season with salt and pepper to taste. Stir in the sage leaves and remove from heat.

Pour the sauce evenly over the vegetables and stir together. Place the biscuit rounds over the top, and brush with the remaining milk.
Bake for approximately 15 Minutes at 400 degrees, until biscuits are golden.