Roasted Garlic and Butternut Squash Cassoulet

Ingredients

• 1 whole garlic head
• 4 ounces pancetta, chopped
• 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 (1-ounce) slices white bread
• 2 tablespoons grated fresh Parmesan cheese
• 1/2 teaspoon olive oil
• 1 tablespoon chopped fresh parsley

Preparation

1. Preheat oven to 350°.
2. 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.
3. Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 tablespoon oil to drippings in 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.
4. Preheat oven to 375°.
5. Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, 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.