Fall Squash, Lima Bean & Mushroom Cobbler Recipe

Enjoy healthful spices and fresh autumn produce in this mushroom cobbler.

From “Indian Vegetarian Feast”
September/October 2015

Yield: 5-6 servings

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This savory cobbler combines the antioxidant powers of turmeric and garlic, along with cinnamon and cloves in its garam masala spice blend. Though the rustic cobbler topping is delicious, you can also substitute puff pastry.

Fall Squash, Lima Bean & Mushroom Cobbler Recipe


For filling
• 14 ounces squash (butternut, hubbard or acorn)
• 4 tablespoons vegetable oil
• 1 onion, chopped
• 3⁄4 ounce ginger root, peeled weight, grated
• 3 large cloves garlic, peeled and grated
• 3 tomatoes, quartered
• 3⁄4 teaspoon turmeric
• 1⁄2 to 1 teaspoon chili powder
• 2 teaspoons ground coriander
• 1⁄2 teaspoon garam masala
• Salt, to taste
• Good pinch black pepper
• 9 to 10 large cremini mushrooms, thinly sliced
• One 14-ounce can lima beans, drained
• 31⁄2 ounces baby spinach
• 6 tablespoons heavy cream
• Scant 1⁄4 cup whole milk
• 1⁄2 to 1 tablespoon tomato paste (optional)

For cobbler topping
• 1-1⁄4 cups self-rising flour, sifted, plus more to dust1⁄3 teaspoon salt
• Scant 1⁄3 cup unsalted butter, cut into small pieces
• 2 eggs, beaten, divided
• Scant to generous 1⁄4 cup whole milk
• A few sea salt flakes


1. Preheat oven to 400 degrees. Halve squash; remove fibers and seeds, but leave skin on. Cook in a roasting pan until soft, about 30 minutes. Cut into 1-inch squares, removing skin if desired.

2. Heat oil in a large pan until hot. Add onion and cook until soft and coloring at edges. Add ginger and garlic and cook until garlic starts to color. Add tomatoes, spices and seasoning, and cook until sauce thickens.

3. Add mushrooms, cover and cook for another 2 to 3 minutes. Pour in generous 3⁄4 cup water and add beans, squash and spinach, and return to a boil. Cook 2 to 3 minutes.

4. Add cream and milk. Taste sauce and squash; adjust seasoning as needed. Add tomato paste if tomatoes lack flavor or color. By now, sauce should be thick and cling to vegetables. Spoon into a pie dish or 6 individual dishes.

5. Make cobbler topping by placing flour and salt in a large bowl, adding butter and rubbing with fingers until texture is sandy. Make a well in the middle, add 1⁄2 the beaten egg and most of the milk; bring together with a fork for a soft dough. Turn out onto a flour-dusted counter and gently bring together. Pat out to about 1/2-inch-thick and, using a cookie cutter, cut 6 circles.

6. Place cobbler circles on pie filling, brush with remaining beaten egg, sprinkle with sea salt and bake on the middle shelf until topping is golden brown, 20 to 25 minutes. Serves 5 to 6.

Find more recipes and super-healthy herbs in World’s Healthiest Herbs and Spices.

This recipe was reprinted with permission from Indian Vegetarian Feast by Anjum Anand. Purchase this book from our store: Indian Vegetarian Feast.