Roasted Butternut & Spinach Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- 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, carmelized3 slices bacon, cooked & chopped1 can Cannelli beans - 15 oz drained & rinsedBaby Spinach ~ a handful5 cloves garlic (roasted)1 1/2 tbs grated Pecorino Romano cheese2 tbs dry white winevegetable broth 1/4 cup (maybe use a little more next time)2 slices Italian bread ~ processed in Cuisanart
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.
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.
Nutritional Info 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
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