1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
1 pound red potatoes, cut into 1/2-inch pieces
3 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried tarragon
1 teaspoon garlic powder
1 can vegetable broth
2 cups broccoli florets
1/2 teaspoon grated lemon peel
4 teaspoons cornstarch
1 1/2 cups soy or almond milk, divided
1 3/4 cups biscuit/baking mix
1/2 cup yellow cornmeal
Dash cayenne pepper
Place the squash, potatoes, parsnips, and onion in a shallow 3 qt. baking dish. Combine the oil, salt, tarragon, and garlic powder; 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 peel. Reduce heat; cover and cook for 2 minutes or until the broccoli is crisp-tender.
In a small bowl, combine cornstarch and 1/2 cup soy or almond 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 bowl, combine the baking mix, cornmeal, cayenne, and remaining soy or almond milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned.
Adapted from Edna Hoffman's recipe in Taste of Home Feb/Mar 2007 magazine, pp. 6-7.