Amanda from HeartBeet Kitchen is one of the sweetest bloggers I know, and I’ve fallen in love with her new cookbook: Smitten with Squash (Northern Plate). Since my squash plants are incredibly prolific this year, I am so grateful for this resource. It has many, many wonderful-looking recipes for both summer and winter squash.

Tomato and Squash Cobbler | Healthy Green Kitchen

The first recipe I decided to try was the Tomato and Summer Squash Cobbler: I served this last weekend at my family birthday dinner. I used a combination of Sungold and regular cherry tomatoes (the Sungolds were from my garden but I didn’t have a whole pint of ripe ones so ended up buying the others) along with homegrown pattypan squash and zucchini.

garden veggies | Healthy Green Kitchen

I also grew the thyme, onion, and garlic!

thyme, onion, garlic | Healthy Green Kitchen

The flavors of the tomatoes and squash really deepen in a beautiful way when they are baked…this dish is SO delicious.

veggies in pan | Healthy Green Kitchen

Amanda’s recipe calls for rosemary in the biscuits but I made a small change and substituted fresh basil from my garden instead. And while I found that my biscuits didn’t rise much in the oven, they were amazing.

rolling dough | Healthy Green Kitchen
dough cut | Healthy Green Kitchen

For a chance to win a copy of this wonderful book, please enter using the Rafflecopter widget at the bottom of this post. The giveaway will be open from July 26, 2014 through August 2, 2014 at 11:59 pm and is open to readers in the US only. Thanks and good luck!

cobbler done 2

Recipe for Tomato and Summer Squash Cobbler

Yield: 4 servings

Ingredients:

For the biscuits:

*2 cups all-purpose flour (I used Jovial Einkhorn flour) or 280 grams all-purpose gluten-free flour mix
*2 tablespoons baking powder
*1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I used minced fresh basil instead)
*1/2 teaspoon sugar (I used organic sugar)
*3/4 teaspoon kosher salt (I used fine sea salt)
*1/4 teaspoon black pepper
*6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one-inch cubes
*1/2 cup crumbled feta
*3/4 cup buttermilk, plus more for topping

For the filling:

*2 1/2 tablespoons olive oil, divided
*1/2 large onion, thinly sliced
*3/4 teaspoon kosher salt, divided (I used fine sea salt)
*2 cloves garlic, minced
*1 pint cherry tomatoes
*1 1/2 pounds summer squash (yellow and zucchini), thinly sliced into rounds
*1 tablespoon all-purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all-purpose gluten-free flour mix)
*1 tablespoon minced fresh thyme (or 1/2 tablespoon dried
*1/4 teaspoon black pepper

Directions:

1. In a medium bowl, whisk together flour, baking powder, rosemary (or basil), sugar, salt and pepper. Add cold butte. With your fingers or a pastry blender, rub butter nto dry ingredients until well incorporated and butter is the size of small peas. Toss in feta, stirring to incorporate. Create a small well in the center of the flour mixture. Add buttermilk and bring together all the ingredients with a fork. The dough will be rather shaggy. Dump dough onto a lightly floured work surface and lightly knead until it comes together. Wrap dough in plastic wrap and refrigerate until the filling is assembled.

2. To make the filling, preheat oven to 375 degrees F. Coat an 8x8 or 9x9-inch pan with nonstick spray (or a bit of butter) and set aside. Add 1 tablespoon olive oil to a medium skillet set over medium heat. Add onion and 1/4 teaspoon salt, Cook onion, stirring occasionally, until caramelized, about 15 minutes. Add garlic and cook for 1 minute, then remove from heat and pour into prepared dish. Set aside.

3. In a large bowl, toss together tomatoes, squash, remaining 1 1/2 tablespoons olive oil, flour, and thyme. Season with pepper and remaining 1/2 teaspoon salt. Distribute mixture evenly over onions, and bake filling for 25 minutes.

4. Meanwhile, remove biscuit dough from the fridge. On a lightly floured work surface, roll into a 3/4 or 1-inch thickness, cut into 6 biscuits with a round biscuit cutter. (Excess dough can be cut into rounds and frozen, then baked another time.) Remove partially cooked filling from oven and place biscuits on top. Brush biscuits with extra buttermilk and add a sprinkle or salt. Return pan to oven and bake for 15 to 20 minutes, until biscuits are golden brown and cooked through and tomato mixture is bubbling. Remove from oven and allow to cool for about 10 minutes before serving.

dish done_

Be sure to have a look at some of the other recipes from Smitten with Squash:

Brenda from a Farmgirls Dabble: Spicy Summer Squash Refrigerator Pickles
Stephanie from Fresh Tart : Chimichurri Chicken and Veggie Kabobs
Robin from Robin Writes: Garam Masala Dusted Pattypans & Crispy Chickpeas with Tahini Sauce
Lindsey from Dolly & Oatmeal: Banana Oat Streusel Summer Squash Muffins
Laurie from Relishing It: Cauliflower Zucchini Gratin

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50 Comments

  1. 1

    Becca @ Amuse Your Bouche — July 26, 2014 @ 4:36 pm

    I love butternut squash!

  2. 2

    ali — July 26, 2014 @ 4:41 pm

    love pattypan squash!

  3. 3

    Rhonda — July 26, 2014 @ 4:58 pm

    I love acorn, but eat more summer and zucchini because they are so much easier to prepare.

  4. 4

    kelley christini — July 26, 2014 @ 6:02 pm

    Zucchini!

  5. 5

    Zucchini Cauliflower Summer Gratin and a Giveaway! | Relishing It — July 26, 2014 @ 6:16 pm

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  6. 6

    Sara — July 26, 2014 @ 7:05 pm

    Oh my squash! I have too many favorites! I love zucchini because it’s an old standard and you can do so many things with it. I also adore winter squashes of all kinds, but especially acorn squash!

  7. 7

    Amanda — July 26, 2014 @ 7:16 pm

    Winnie, thank you for such a wonderful post. I will have to try the basil in the biscuits – that sounds great too! And you’re right, the biscuits don’t rise much, which was intended to make the squash & tomatoes the star of the show.

    I am so grateful for your friendship and support. I hope everyone falls in love with squash as much as I have. I surely wish I had the garden that you do – how fun to see it all come to life and enjoy it on your own table.

    xo, Amanda

  8. 8

    tracy — July 26, 2014 @ 8:34 pm

    Oh so many to choose from, but my go to is zucchini. For breads, for sides, for soup…YUM!

  9. 9

    Laura @ chaotic domestic — July 26, 2014 @ 10:18 pm

    I’m partial to summer squash although I do love butternut too

  10. 10

    Marti Canipe — July 26, 2014 @ 10:43 pm

    I love eight-ball zucchini. Scoop out the insides, chop, sauté with onion and tomato, stuff it all back in top with an egg and a sprinkle of parmesan and bake. Soooooo yummy!!

  11. 11

    jacquie — July 26, 2014 @ 10:48 pm

    buttercup.

  12. 12

    Dawne — July 26, 2014 @ 10:49 pm

    I could never choose between acorn (baked with a bit of butter and maple syrup) and zucchini :)

  13. 13

    vaishali — July 27, 2014 @ 2:16 am

    Butternut squash

  14. 14

    spandex leggings wholesale — July 27, 2014 @ 3:32 am

    my wife and I love Thai food but hate paying for it… It looks like I might have a gift wish list item… Thanks!

  15. 15

    Carolsue — July 27, 2014 @ 5:11 am

    I like Spaghetti Squash

  16. 16

    Carolsue — July 27, 2014 @ 5:11 am

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  17. 17

    Mary B. — July 27, 2014 @ 9:08 am

    Love zucchini for its versatility…but also spaghetti squash and acorn squash!

  18. 18

    Linda L — July 27, 2014 @ 12:09 pm

    Butternut and zucchini are my favorites!

  19. 19

    Janet T — July 27, 2014 @ 12:54 pm

    I love roasted acorn squash with butter and pecans on top.

  20. 20

    mf — July 27, 2014 @ 1:02 pm

    Great combo, lov it. Think I’ll make this today to go with some grilled chops.

  21. 21

    Brittany Koelmel — July 27, 2014 @ 1:52 pm

    acorn squash. thats my favorite!

  22. 22

    Susan — July 27, 2014 @ 2:09 pm

    My favorite kind of summer squash is pattypan, hands down. My favorite winter squash is butternut. Can’t choose between them… :-)

  23. 23

    Laura — July 27, 2014 @ 2:13 pm

    Zucchini is my favorite. I live how you can out it in sweet or savory dishes.

  24. 24

    mason — July 27, 2014 @ 3:25 pm

    I have somewhat of a mixed answer to that question…In spring and summer I love zucchini and in fall and winter when zucchini is out of season, I conveniently fall in love with butternut and kabocha squash…until I get tired of it and then it’s zucchini season again!

  25. 25

    Rose — July 27, 2014 @ 3:44 pm

    I love all squash! Zucchini is my go to in the summer and really like butternut in the winter.

  26. 26

    Margot C — July 27, 2014 @ 3:44 pm

    I love acorn squash. I roast them all of the time though maybe I should get more adventurous.

  27. 27

    Atour — July 27, 2014 @ 5:06 pm

    I love all squash especially butternut. Thank you for this recipe. Biscuits sound amazing!

  28. 28

    Danielle — July 27, 2014 @ 9:27 pm

    This recipe looks so good! Will be perfect for the cherry tomatoes and zucchini I picked from the garden today.

  29. 29

    MPaula — July 27, 2014 @ 10:01 pm

    To me all summer squash is the same. Winter squash has more distinction. I love spaghetti squash for … SPAGHETTI. My general fav is butternut. I love to roast the seeds of all winter squash for snacks.

  30. 30

    Blue — July 28, 2014 @ 3:11 am

    Great recipe for my favorite veggies!

  31. 31

    Sami — July 28, 2014 @ 8:42 am

    This looks delicious!

  32. 32

    Tori — July 28, 2014 @ 8:43 am

    Looks delish! I would have to say spaghetti – tasty and fun to eat :)

  33. 33

    Anna B. — July 28, 2014 @ 9:04 am

    My favorite type of squash is zucchini! I love how they versatile they are for cooking and baking (and eating raw)!

  34. 34

    Lisa P — July 28, 2014 @ 10:56 am

    Zucchini!

  35. 35

    Jenifer — July 28, 2014 @ 11:15 am

    My favorite is pattypan squash!

  36. 36

    Denise — July 28, 2014 @ 11:43 am

    We had a large garden growing up and pretty much had at least 4 to 5 different varieties of squash. It is hard to really pick one, but I’ll just say that I think that yellow squash is my favorite. The others run a close second. ;)

  37. 37

    Michelle — July 28, 2014 @ 11:44 am

    My favorite squash is zucchini — zucchini lasagne, zucchini spaghetti, zucchini bread, and zucchini and corn soup. It is a great mild vegetable. : )

  38. 38

    Marie — July 28, 2014 @ 11:44 am

    Pattysquash! So cute and seasonal.

  39. 39

    Fiona — July 28, 2014 @ 5:00 pm

    I love making apple cobbler, but never thought about a savory cobbler. Looking forward to trying out this recipe! :)

  40. 40

    Amy J. — July 28, 2014 @ 7:43 pm

    This looks amazing! I can’t wait to trying.

  41. 41

    Jaclyn Reynolds — July 29, 2014 @ 5:00 pm

    Love steamed yellow squash!

  42. 42

    Andrea — July 30, 2014 @ 2:44 pm

    I love blue hubbard!

  43. 43

    Elizabeth — July 30, 2014 @ 6:27 pm

    Love many kinds of squash. Kabocha is a favorite.

  44. 44

    Karla — July 30, 2014 @ 8:27 pm

    One thing that is helping me keep up with the zucchini and yellow squash is making a curry with chickpeas – I mash them up so they’re a thick sauce, and freeze it to put it away until winter.

  45. 45

    tiffany — August 1, 2014 @ 9:26 am

    I am a big fan of all of the squashes – they are so versatile!

  46. 46

    kristie @ birchandwild.com — August 2, 2014 @ 8:58 pm

    This looks so summer perfect. I love the squash/tomato combination! And basil biscuits? Yes, Please!

  47. 47

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  48. 48

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  49. 49

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  50. 50

    Cookin Canuck — August 28, 2014 @ 11:25 am

    What a brilliant idea to make a savory cobbler. Now I know what to do with all of the tomatoes and zucchini sitting on my counter!