I think this dish has a lot of flavor and alot of appeal for kids and adults alike. It did take a while to prepare so I don't know that I will make it all that often but it was very delicious. A great, healthy comfort food.
Chicken Cassoulet with Acorn Squash
Comments and Reviews 1-10 of 16
PlanAheadMom Posted: 11/09/08
avivaleah Posted: 02/22/11
We really enjoyed this dish! The taste was very good and flavorful. Some notes of things I did differently: made my own Great Northern beans, used a can of plain, low-sodium diced tomatoes, added about 1 tsp. extra basil, extra 2 cloves of garlic, about 1/2 tsp. oregano all to make up for not using the seasoned tomatoes; added a little more salt also since I used the beans and tomatoes with little sodium in them; used turkey bacon so I had to add a 1 tbsp. butter in lieu of the fat renderings since there were none. Next time I think I'll add a little chicken broth to make it a bit more moist, but it is still really good if I decide not to.
ddthai5121 Posted: 03/09/11
I made the recipe as listed, and it was a big hit for an informal extended family meal. I loved the addition of the squash. I prepared much of the recipe the night before which made it very easy the day of. This was my first time making a cassoulet, and I will definitely make it again.
KatieVST Posted: 04/09/09
I mixed everything up EXCEPT the acorn squash. I then halved and cleaned the squashed, filled them with the mixture and baked them that way. Saved a lot of time and hassle since peeling squash, especially acorn squash, is such a hassle. IMO at least.
freakncat Posted: 03/25/11
This was a lot of work but absolutely divine! We followed the recipe exactly as written and it was seriously one of the best things we've ever made. Served it with nice crusty bread, delicious!
Lippsmack Posted: 01/25/10
I have made this recipe several times. I generally swap out the acorn for butternut squash -- which is a lot faster to cut up. It has become a family favorite that everyone LOVES. Yes, it's time consuming, but if you're going to be home, you can honestly ignore it for a lot of the cooking. I also just use regular tomatoes and add in a dash of oregano and extra basil in the recipe.
mjmayinsf Posted: 04/20/10
One of my absolute favorite winter meals. Total comfort food. Tastes delicious, makes your house smell delicious...just add whole wheat roll to scoop it up and a salad and you're done. Takes a while to prepare, but makes great leftovers.
mccally Posted: 10/03/11
This was outstanding. I didn't realize how much time (about 2 1/2 hours) and prep was involved until I started to cook, so I had to warn my husband that dinner would be a little late. Fortunately, once it was ready to eat, it was soooo delicious! It was most definitely worth the time and effort (and the wait!). There are so many different flavors and textures that the dish is a real treat. love love love. It was just perfect for the first cool day of fall, too.
lksmithnj Posted: 11/07/11
We love this twist on traditional cassoulet and make a batch every Fall. Lots of great flavors and textures; a good variety of spices and herbs. It's not very expensive and you can modify with +/- chicken or sausage. If you're going to freeze this don't add the squash until it's thawed. The flavors are excellent, it's worth the time it takes, but my only criticism is that cubed squash doesn't freeze well. I have little globs of mush...otherwise I would give it a 5-star rating. All in all, excellent recipe. All that's needed is a iceberg lettuce salad and a loaf of crunchy bread...yum!
Katmanduu Posted: 11/15/11
What a treat! This recipe, as labor intensive as it is, is great for those rainy Sundays when you want to spend a little time in the kitchen. Very rewarding. It was super delicious and we all walked away completely satisfied. My fiancé has requested it again already! Will be making again....shortly! Yum.
maeinny Posted: 11/28/11
I made this last night for family that was staying over on their way back home from Thanksgiving. It is truly a labor of love but it went off really well. I served it with warm whole grain rolls, real butter and a salad with a red wine french vinaigrette. Everyone LOVED LOVED LOVED it. This is a keeper. Next time I think I will cook the squash and carrots in chicken stock instead of water. Unfortunately, there were no leftovers :(
erinleigh28 Posted: 02/11/12
This recipe was so delicious it surprised me. I ran out of time to do all of the simmering (the recipe calls for 3 hours of cooking time, not counting prep), so I just threw everything in the oven for an hour and a half and it came out AMAZING. My husband even loved it, and he's not a squash/bean person. I would highly recommend this recipe as a cozy fall meal or even as an impressive dinner to serve to friends.
lmcdowell9480 Posted: 11/15/12
Delicious! Everyone one in the family liked it including the harder-to-please teenager. I used bacon without nitrites from Trader Joe's.
oldruth Posted: 03/29/13
This is tasty, but it is ludicrous to suggest that people peel an acorn squash. Would Cooking Light please explain exactly how you do that? I used butternut, which is the only way to go with this recipe. I also felt that it would have been overcooked if I followed the directions. I also used chicken broth, my own canned tomatoes (added some herbs de Provence to compensate), and cooked my beans from dry ones.
ChefAmandaLynn Posted: 11/10/12
The was delicious comfort food at is best, but takes a long time to yield just 4 main dish servings. Double or triple the recipe if you are going to make this, see my whole review at http://www.dishoverdinner.com/2012/11/chicken-cassoulet-with-acorn-squash.html
SuzanneM Posted: 01/07/13
This outstanding version of a traditional cassoulet is perfect for both family and dinner with friends. I used butternut squash already cubed, but kept everything else the same. I love the sweet nutty flavor from the squash. The second time I made it, I made a few alterations to cooking. The first time following the recipe exactly, I felt everything was greatly overcooked (the squash and carrots were mushy and shapeless and the chicken tasted overdone); this time I skipped per-cooking the squash and carrots, and added them with chicken broth in place of the water (and reduced the amount to 1 3/4 c) before the oven cooking. I cooked the pot in the oven till the chicken was done and the veggies were still firm, removed the cover and cooked for about 20 minutes more until the liquid was reduced and the veggies were tender. It made for a much prettier presentation and none of the flavor was lost. Totally delicious, healthy and more than worth the work. Highly recommended!