Butternut Squash Cassoulet Food

BUTTERNUT SQUASH CASSOULET

Butternut Squash Cassoulet image

This is not vegetarian because it has pancetta in it. But it sounds so good, and I suppose it could be easily adapted.

Provided by JenPo

Categories One Dish Meal

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

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

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.

Nutrition Facts : Calories 373.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 1.2, Sodium 202.3, Carbohydrate 69.6, Fiber 13.4, Sugar 4, Protein 19.3

SLOW-COOKER CASSOULET

Slow-Cooker Cassoulet image

Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in the pot or not.

Provided by Mark Bittman

Categories dinner, soups and stews, main course

Time 5h

Yield At least 4 servings

Number Of Ingredients 15

Ingredients

1/2 pound dried small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish

Steps:

Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

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