8 servings (serving size: 1 1/2 cups)

The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be prepared a day ahead of time; cover and refrigerate.

How to Make It

Step 1

Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and sauté for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.

Step 2

Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.

Step 3

Preheat oven to 325°.

Step 4

Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; sauté 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.

Step 5

Cover and bake at 325° for 1 hour. Uncover and bake an additional 30 minutes.

Ratings & Reviews

freakncat's Review

March 25, 2011
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!

oldruth's Review

March 29, 2013
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.

ThomasMcGuigan's Review

February 10, 2014
This was very good but it was way too much trouble to make. I doubt that I will bother with it again. There are too many very good recipes that aren't nearly as much trouble to make.

Lippsmack's Review

January 25, 2010
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.

ddthai5121's Review

March 09, 2011
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.

SuzanneM's Review

January 07, 2013
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 par-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!

lksmithnj's Review

November 07, 2011
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!

KatieVST's Review

April 09, 2009
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.

mjmayinsf's Review

April 20, 2010
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.

lmcdowell9480's Review

November 15, 2012
Delicious! Everyone one in the family liked it including the harder-to-please teenager. I used bacon without nitrites from Trader Joe's.