Roasted Garlic and Butternut Squash Cassoulet

Name: Roasted Garlic and Butternut Squash Cassoulet
Yield: 8
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

Roasted Garlic and Butternut Squash Cassoulet was pinched from <a href="http://www.myrecipes.com/recipe/roasted-garlic-butternut-squash-cassoulet-10000001545763/" target="_blank">www.myrecipes.com.</a>

INGREDIENTS

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1 whole garlic head

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4 ounces pancetta, chopped

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2 cups vertically sliced onion

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1 tablespoon olive oil

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1 tablespoon white wine vinegar

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4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)

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1/2 cup organic vegetable broth (such as Swanson Certified Organic)

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1/2 teaspoon dried thyme

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1/4 teaspoon salt

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1/8 teaspoon freshly ground black pepper

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4 (16-ounce) cans cannellini or other white beans, rinsed and drained

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1 bay leaf

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2 (1-ounce) slices white bread

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2 tablespoons grated fresh Parmesan cheese

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1/2 teaspoon olive oil

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1 tablespoon chopped fresh parsley

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