Cast Iron Butternut Cobbler
OMG, another butternut squash from the garden! What to do next that isn’t a soup, curry, or roast? I really wanted to do something different and somewhat unconventional with the very last butternut of the summer crop. Lately, with the shockingly bitter cold wind and drizzle clouding out our typical California sunshine, I have been thinking about apple cobbler. Being that our apple trees are completely bare at the moment, why not attempt a butternut cobbler in the same dessert fashion?
- 1 Butternut squash cubed
- 1 tbsp. coconut butter (for the frying pan)
- ½ cup coconut sugar
- ¼ cup dark brown sugar
- 2 tbsp. almond flour
- 1tsp ground cinnamon
- 1tsp real vanilla extract
- Pinch of salt
- Pinch of ground nutmeg
Bread topping ingredients:
- 1 tbsp. coconut oil (to coat the bottom of the cast iron skillet)
- 2 tbsp. butter, softened (option to replace with a little less than 2 tbsp. coconut oil)
- ½ cup almond flour
- ¼ cup coconut sugar
- ¼ cup granulated sugar
- 1 egg beaten
- Pinch of salt
- Pinch of ground ginger
- Candied or non-candied crushed pecans (optional, and added on top, last)
Ginger whipped cream ingredients:
- 1 cup organic whipping cream (chilled)
- ¼ cup confectioners’ sugar*
- ¼ cup candied ginger minced*
*If you don’t have candied ginger, you can use fresh ginger. Mince or mash and break apart about a tablespoon of fresh ginger and add about a 1/3 cup more powdered sugar.
Peel and cube the butternut squash.
Saute on medium low heat in 1 tbsp. of coconut oil in a large frying pan for about 6-8 minutes, tossing the cubes.
Put the squash in a large heat resistant mixing bowl and all of the filling ingredients. Toss to coat evenly and set aside.
In a separate mixing bowl, mix all of the ingredients for the bread topping except the coconut oil and pecans.
Heat the cast iron skillet on medium low. Add a tbsp. of coconut oil to coat the bottom of the skillet. Add the butternut squash filling. Dollop the bread topping all over the surface of the filling- don’t forget the sides. Allow some of the bread mixture to sink in the filling. Optional: sprinkle pecans over the top- as much as desired.
Cook on low, covered, for about 25-30 minutes. If the mixture is too runny, cook uncovered for part of the time, as needed. The cobbler is finished when the butternut squash is soft and the topping is bready (not doughy), and darkened in color.
Ginger whipped cream:
Add all of the ingredients to a mixing bowl. Using an electric mixer, mix until cream becomes somewhat like a foam texture with peaks. Refrigerate (immediately) until ready to use.
Serve your butternut cobbler warm with a generous amount of ginger whipped cream on top. Tastes great with store bought whipped cream and/or vanilla ice cream also. Indulge even more by pairing your butternut cobbler with an imperial stout. Enjoy!