Prep 45 mins
Cook 2 hrs
This is not vegetarian because it has pancetta in it. But it sounds so good, and I suppose it could be easily adapted.
- 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) cansother 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
- 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.