Ingredients:
Vegetable Filling
2 tablespoonsextra-virgin olive oil
1 tablespoonunsalted butter
4 cupsdiced winter squash (such as delicata, honeynut, butternut, or acorn)
3 cupsdiced parsnips
2 large sweet onions, diced
4 cloves garlic, minced
1 tablespoonjerk seasoning
Kosher salt and freshly ground black pepper
2 tablespoonstomato paste
1 cupdry white wine, chicken or vegetable broth, or water
1/2 cupchopped flat-leaf parsley laves
Turmeric-Chile Biscuits
2 cups(240 grams) all-purpose flour
2 tablespoons(27 grams) light brown sugar
1 teaspoon(4 grams) ground turmeric
1/2 teaspoon(2 grams) Aleppo chile pepper or red chile flakes
1 1/2 teaspoons(6 grams) baking powder
1/2 teaspoon(2 grams) baking soda
1/4 teaspoon(1 gram) fine sea salt
6 tablespoons(85 grams) cold unsalted butter, cut into ½-inch/1-centimeter cubes
1/2 cup(115 g) buttermilk or full-fat yogurt
1 large (56 grams) egg, at room temperature
Directions:
Make the cobbler filling: In a 10 to 12 inch skillet, heat the olive oil and butter over medium heat. Add the squash and parsnips and cook, stirring frequently, until the vegetables are starting to soften, 8 to 10 minutes. Add the onion and sauté until translucent, 4 to 5 minutes more.
Add the garlic and jerk seasoning, stir well to combine, and cook until the mixture is fragrant, 1 minute more. Season with salt and pepper to taste.
Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. Add the wine and bring to a simmer. Cook until the liquid reduces slightly—it should look stew-like. Turn off the heat and stir in the parsley.
Remove the skillet from the heat to cool slightly while you prepare the biscuit topping. Preheat the oven to 375°F/190°C with the oven rack in the center.
Make the biscuits: In a large bowl, whisk the flour, brown sugar, turmeric, and aleppo pepper to combine. Add the baking powder, baking soda, and salt and whisk to combine. Add the cold butter cubes, and toss with your hands so each cube is coated in flour.
Cut the butter into the flour using your hands or a pastry cutter until it is almost completely incorporated—the mixture should look a little like cornmeal.
In a liquid measuring cup, whisk the buttermilk (or yogurt) and egg to combine. Add this to the flour mixture and mix with a silicone spatula until the mixture is uniformly combined.
Use your hands or two spoons to dollop pieces of the dough all over the surface of the cooled cobbler. Transfer the skillet to the oven and bake until the biscuits are lightly browned, and the cobbler filling is bubbly, 30 to 40 minutes. Cool for 5 to 10 minutes before serving warm.