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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 272.7
  • Total Fat: 12.8 g
  • Cholesterol: 6.7 mg
  • Sodium: 511.6 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 9.3 g

View full nutritional breakdown of Roasted Butternut & Spinach Cassoulet calories by ingredient
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Roasted Butternut & Spinach Cassoulet

Submitted by: SPOOKYTHECAT
Roasted Butternut & Spinach Cassoulet

Introduction

I attempt my first Cassoulet, using several ideas for inspiration...
It is mainly vegetarian , omit the bacon to be truly veg.
However, my husband asked for More bacon next time~ so that's what I'll do~! ;-)
I attempt my first Cassoulet, using several ideas for inspiration...
It is mainly vegetarian , omit the bacon to be truly veg.
However, my husband asked for More bacon next time~ so that's what I'll do~! ;-)

Number of Servings: 3

Ingredients

    10 oz Roasted Butternut Squash cubed (about 1 cup-or half of a Butternut squash)
    1.5 tbs olive oil (1 tbs for butternut squash- 1/2 tbs for crumb topping)

    1 medium onion~cut length-wise, carmelized
    3 slices bacon, cooked & chopped
    1 can Cannelli beans - 15 oz drained & rinsed
    Baby Spinach ~ a handful
    5 cloves garlic (roasted)
    1 1/2 tbs grated Pecorino Romano cheese
    2 tbs dry white wine
    vegetable broth 1/4 cup (maybe use a little more next time)
    2 slices Italian bread ~ processed in Cuisanart

Directions

Roast peeled ,cubed butternut squash in 1 tbs olive oil & Thyme at 400 for 1/2 hour, I used a cookie sheet lined with foil, add a foil packet of garlic cloves to roast as well.

Cook bacon in a dutch oven on stove top, until done~ remove in put in a small bowl.

Cut onions & carmelize in the bacon drippings (about 1 tbs).
Saute on high 5 minutes, then lower heat & cook until brown & silky, about another 10-15 minutes.
Remove from heat, & add white wine~ deglaze pan.

Add squash, onions, chopped bacon, 1 can (15 oz) drained /rinsed Cannelli beans, a handful of baby spinach.
Squeeze the roasted garlic into mixture, add 1/4 cup veg broth. (I might use a little more next time)

Put in casserole, (sprayed with Pam) .
Process two slices of Italian (or French) bread in Cuisanart,
add grated Pecorino Romano cheese & 1/2 tbs olive oil, also Thyme.
Sprinkle bread crumb mixture on top of Cassoulet &
Bake 20 minutes, with lid~ take lid off & bake additional 15.

Enjoy with wine!


Number of Servings: 3

Recipe submitted by SparkPeople user SPOOKYTHECAT.






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