Roasted Garlic and Butternut Squash Cassoulet

Roasted Garlic and Butternut Squash Cassoulet
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon white wine vinegar
  • 4 ounces pancetta, chopped
  • 1 tablespoon olive oil
  • 2 cups vertically sliced onion
  • 2 (1-ounce) slices white bread
  • ½ teaspoon dried thyme
  • ½ cup organic vegetable broth (such as Swanson Certified Organic)
  • + 9 more ingredients
    • 2 tablespoons grated fresh Parmesan cheese
    • 4 ½ cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
    • ¼ teaspoon salt
    • 1 bay leaf
    • 1 whole garlic head
    • 1 tablespoon chopped fresh parsley
    • 1/8 teaspoon freshly ground black pepper
    • 4 (16-ounce) cans cannellini or other white beans, rinsed and drained
    • ½ teaspoon olive oil

Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° 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. ...

View full recipe at My Recipes

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