Butternut Squash Cassoulet

1. 1

   Preheat oven to 350u00b0.

2. 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. 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. 4

   Raise oven to 375u00b0.

5. 5

   Add garlic pulp, pancetta, squash, broth, thyme, salt, pepper, cannellini, and bay leaf to onions, stirring well.

6. 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. 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. 8

   You can roast the garlic, carmelize the onions, and assemble the casserole all in advance if you want.

* Per serving · 4 servings · Values may vary.