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First of all, if youre not sure how to roast garlic, heres what ya do: Simply peel off the papery white skin from your garlic bulb (but dont peel or separate the cloves).
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Wrap it up good in foil and bake at 350F for an hour.
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Let it cool 10 minutes, then squeeze it out into a bowl and mash it up.
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Heat a large Dutch oven over medium high heat.
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Throw in your bacon; saute for about 5 minutes, or until things are smellin good and gettin crispy.
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Remove your bacon bits to a bowl.
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Add your onion and 1 tablespoon of olive oil to the pan; saute 5 minutes.
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Then reduce your heat to medium or medium low, and cook for 10 minutes.
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Add your wine to deglaze the pan a bit, then cook for 15 more minutes, or until your onions are silky and soft and browned.
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Stir frequently.
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When they have finished cooking, remove from heat and stir in the white wine vinegar.
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Preheat oven to 375 degrees.
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In a medium sized roaster or large casserole, mix your onion mixture, garlic pulp, bacon, squash, broth, spices, bay leaf, and beans, stirring well.
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Place your bread pieces in a food processor and pulse until they are coarse crumbs.
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Add the Parmesan cheese and remaining 1/2 teaspoon of olive oil and combine.
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Sprinkle these crumbs over the top of your squash mixture.
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Now you have two options.
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Cover and bake at 375F for 1 hour and 5 minutes, or until squash is tender.
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Alternatively, you can bake this at 325F for about 2 1/4 hours.
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(This is the one I chose, simply because I was going to be leaving the house around 5:30 for a couple hours and wanted to serve supper around 7:30.)
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Either way you choose, take the lid off the last 15 minutes of baking to brown up the topping.
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Discard bay leaf and sprinkle with parsley.
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Enjoy!
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Happy squash season!
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Love ya, Cathy B.
