Roasted Garlic And Butternut Squash Cassoulet Recipe

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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350u00b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins.
3
Heat a large Dutch oven over medium-high heat. Add pancetta; saute 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 tablespoon oil to drippings in pan; saute 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar.
4
Preheat oven to 375u00b0.
5
Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, Parmesan cheese, and 1/2 teaspoon olive oil; sprinkle evenly over squash mixture. Cover and bake at 375u00b0 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.

2131

kcal

Calories

214

Fat

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 whole garlic head, 4 ounces pancetta, chopped, 2 cups vertically sliced onion, 1 tablespoon olive oil, and more.

Yes, Roasted Garlic And 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.

Roasted Garlic And Butternut Squash Cassoulet

How did you like this recipe?

Frequently Asked Questions