Butternut White Bean Cassoulet

Butternut squash… quite possibly one of my favorite fall foods!

We made this with one of our butternut squashes recently, and it was tasty! It made so much that we froze the leftovers for lunches, and I reheated one for lunch yesterday, and it was still fantastic! I always forget how much I love this recipe!

In addition, I’ve made this several times over the past few years as a vegetarian main-course Thanksgiving option for our vegetarian guests! It is always a hit!

Butternut white bean cassoulet

Butternut White Bean Cassoulet
Adapted from Cooking Light, Nov 2006
Serves 10

Ingredients:
1 whole garlic head, roasted – use 1/2 total
1 tsp smoked paprika
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 ounces panko bread crumbs
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon olive oil
1 tablespoon chopped fresh parsley

butternut white bean cassoulet - ingredients

Directions:
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. Discard skins.

Heat a large Dutch oven over medium-high heat. Add paprika, onion and 1 tablespoon oil to pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar.

Preheat oven to 375°.

Add garlic pulp,squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Combine panko, 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. Sprinkle with parsley.

butternut white bean cassoulet - in pan

Nutritional Info Per Serving:
Calories: 233.4
Total Fat: 2.1 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 1.3 g
Cholesterol: 0.8 mg
Sodium: 541.2 mg
Potassium: 314.7 mg
Total Carbohydrate: 43.3 g
Dietary Fiber: 11.2 g
Sugars: 3.1 g
Protein: 12.7 g

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