Butternut Squash Cassoulet Recipes

BUTTERNUT SQUASH CASSOULET

Steps:

• Preheat oven to 350°.
• Remove skin from garlic without peeling or separating the cloves. Wrap it in foil. Bake at 350° for 1 hour. Let cool 10 minutes. Separate cloves, squeezing to extract the inside. Reserve half for another use.
• 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 sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes to brown onion, stirring frequently until tender. Add vinegar.
• Raise oven to 375°.
• Add garlic pulp, pancetta, squash, broth, thyme, salt, pepper, cannellini, and bay leaf to onions, stirring well.
• 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.
• 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.
• You can roast the garlic, carmelize the onions, and assemble the casserole all in advance if you want.