Butternut Squash Cassoulet Recipe

Name: Butternut Squash Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic; 4 ounces pancetta, chopped; 2 cups vertically sliced onions; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; 4 1/2 cups cubed peeled butternut squash (about 2 pounds); 1/2 cup vegetable broth; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 4 (16 ounce) cans cannellini or (16 ounce) cans other white beans, rinsed and drained; 1 bay leaf; 2 slices white bread; 2 tablespoons grated parmesan cheese; 1/2 teaspoon olive oil; 1 tablespoon chopped fresh parsley

Servings: persons

1 head garlic
4 ounces pancetta, chopped
2 cups vertically sliced onions
1 tablespoon olive oil
1 tablespoon white wine vinegar
4 1/2 cups cubed peeled butternut squash (about 2 pounds)
1/2 cup vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 (16 ounce) cans cannellini or (16 ounce) cans other white beans, rinsed and drained
1 bay leaf
2 slices white bread
2 tablespoons grated parmesan cheese
1/2 teaspoon olive oil
1 tablespoon chopped fresh parsley

1
Preheat oven to 350u00b0.
2
Remove skin from garlic without peeling or separating the cloves. Wrap it in foil. Bake at 350u00b0 for 1 hour. Let cool 10 minutes. Separate cloves, squeezing to extract the inside. Reserve half for another use.
3
In a large pot on medium high heat, saute the pancetta 5 minutes or until crisp. Remove pancetta and set aside. Add onion and 1 tablespoon oil to drippings in pan and saute 5 minutes. Reduce heat to medium-low; cook 25 minutes to brown onion, stirring frequently until tender. Add vinegar.
4
Raise oven to 375u00b0.
5
Add garlic pulp, pancetta, squash, broth, thyme, salt, pepper, cannellini, and bay leaf to onions, stirring well.
6
Pulse bread in a food processor about 10 times to make 1 cup dry crumbs. Combine crumbs, Parmesan cheese, and 1/2 teaspoon olive oil. Sprinkle crumbs over squash mixture.
7
Cover and bake for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.
8
You can roast the garlic, carmelize the onions, and assemble the casserole all in advance if you want.

2392

kcal

Calories

214

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 head garlic, 4 ounces pancetta, chopped, 2 cups vertically sliced onions, 1 tablespoon olive oil, and more.

Yes, Butternut Squash Cassoulet falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Cassoulet

How did you like this recipe?

Frequently Asked Questions