Ingredients
1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces1 pound red potatoes, cut into 1/2-inch wedges3 medium parsnips, peeled and cut into 1/2-inch pieces1 medium red onion, cut into 1/2-inch wedges3 tablespoons olive oil1 teaspoon salt1 teaspoon dried tarragon1 can (14-1/2 ounces) vegetable or chicken broth2 cups fresh broccoli florets1/2 teaspoon grated lemon zest4 teaspoons cornstarch1-1/2 cups 2% milk, divided1-3/4 cups biscuit/baking mix1/2 cup yellow cornmealDash cayenne pepper
Preparation
Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once.
Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon zest. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.
In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine.
In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned.
