Roasted Garlic and Butternut Squash Cassoulet

Name: Roasted Garlic and Butternut Squash Cassoulet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 1 liters (1/2-inch) cubed peeled butternut squash (about 2 pounds); 2 kilograms cannellini or other white beans, rinsed and drained; 1 teaspoons dried thyme; 1 Tbsp chopped fresh parsley; 1 whole garlic head; 1 teaspoons olive oil; 1 Tbsp olive oil; 473 milliliters vertically sliced onion; 113 grams pancetta, chopped; 2 Tbsps grated fresh Parmesan cheese; 0 teaspoons salt; 118 milliliters organic vegetable broth (such as Swanson Certified Organic); 57 grams white bread; 1 Tbsp white wine vinegar

Roasted Garlic and Butternut Squash Cassoulet might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains roughly 21g of protein, 9g of fat, and a total of 413 calories. If you have onion, pepper, pancetta, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil.

Ingredients you will need

Clove

Garlic

Wrap

Equipment you will use

Aluminum 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. Discard skins.

Ingredients you will need

Extract

Clove

Garlic

Equipment you will use

Oven

Heat a large Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add pancetta; saut 5 minutes or until crisp.

Ingredients you will need

Pancetta

Remove pancetta from pan, reserving drippings in pan.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Add onion and 1 tablespoon oil to drippings in pan; saut 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar.

Ingredients you will need

Vinegar

Onion

Cooking Oil

Equipment you will use

Frying Pan

Preheat oven to 37

Equipment you will use

Oven

Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well.

Ingredients you will need

Bay Leaves

Pancetta

Garlic

Squash

Onion

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup.

Ingredients you will need

Bread

Equipment you will use

Food Processor

Combine breadcrumbs, Parmesan cheese, and 1/2 teaspoon olive oil; sprinkle evenly over squash mixture. Cover and bake at 375 for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf.

Ingredients you will need

Parmesan