Vegetarian comfort food done right.
3 T Extra-Virgin Olive Oil
3 Leeks, white and pale green parts only - quartered and thinly sliced
4 garlic cloves, minced
1 butternut squash, peeled and diced into small cubes (about 4 cups)
1 19 oz. can of cannelini beans, rinsed and draiined
1 15 oz. can diced or peeled, whole tomatoes (with juices)
1 bunch Tuscan kale, chopped
3 cups vegetable broth
1 rosemary sprig or large pinch dried rosemary
1/4 cup shredded parmesan
salt and ground black pepper
2 cups all-purpose flour
2 tsp. baking powder
1 tsp salt
1 stick cold butter, cut into small pieces
1 cup grated parmesan cheese
1.5 cups heavy cream
For filling, heat olive oil over medium heat in a stockpot. Add leeks and garlic - cook until tender, about five minutes. Add butternut squash, beans, tomatoes, kale, vegetable broth, rosemary, salt, and pepper. Bring to a simmer and cook for about 20 minutes, or until vegetables are just tender. Add 1/4 cup parmesan cheese, check seasoning, and let cool.
Preheat oven to 375 degrees. For the topping: Whisk together flour, baking powder, and salt. Cut in butter with a pastry cutter or with fingers until small clumps form. Stir in parmesan cheese. Add heavy cream and mix together with fork until a sticky dough forms. Divide into 8 to 10 discs of dough. Lay atop cooled filling. Brush dough lightly with a small amount of additional cream. Bake until topping is golden and filing is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil during the end of baking time.
From the kitchen of Sabrina Sutliff-Gross