Recipe found on rachaelhartleynutrition.com
Makes about 8 servings
- 1 head garlic
- 1/4 cup extra virgin olive oil plus 2 Tbsp and 1 tsp
- 1 yellow onion, peeled and chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 10 oz cremini mushrooms, quartered
- 2 large delicata squash, halved, seeds scooped out, and chopped into 1/2-3/4 inch chunks
- 4 cups vegetable broth
- 1 Tbsp chopped fresh sage
- 1/2 tsp dried thyme
- 1 bay leaf
- 4 cans white beans, drained and rinsed
- 1/2 tsp salt and 1/4 teaspoon black pepper
- 1 1/2 cups panko breadcrumbs
- 2 Tbsp chopped fresh parsley
- Preheat oven to 350°F.
- Remove the papery outer skin from the garlic without peeling or separating the cloves. Cut away the top 1/4-inch of the garlic to expose the cloves a bit. Drizzle the head of garlic with a teaspoon of olive oil. Wrap with foil and place in the oven to roast for an hour. Once cool enough to handle, separate the cloves and squeeze the soft, caramelized garlic pulp into a bowl and lightly mash with a fork. Increase heat to 375°F for the cassoulet.
- Heat 1/4 cup olive oil in a large Dutch oven on medium high heat. Add onion, celery, and carrots, a pinch of salt, and saute until onions are translucent, about 5 minutes. Add mushrooms and saute until mushrooms start to lose their liquid, about 5 minutes. Add roasted garlic, squash, broth, sage, thyme, bay leaf, and bring to a boil. Reduce heat and simmer 20 minutes, until squash is mostly tender.
- Stir in white beans and season with salt and pepper. Mix panko with parsley, olive oil and a pinch of salt and pepper, and sprinkle over the top of the cassoulet.
- Cover the cassoulet, place in the oven and bake 45 minutes. Let cool 10 minutes before serving.