Hearty, Healthy, and Home Cooked!

I’ve been getting in the fall spirit recently, yearning for those fall comfort foods! I have been researching recipes for pumpkin, squash, pomegranates, apples, pears, fall raspberries, and zucchini!! I just love this time of year!

This past Sunday, I whipped up a chocolate peanut butter pudding cake and a Butternut Squash Cassoulet with Bacon and Roasted Garlic; talk about a divine combination!

The recipe was adapted from another Cooking Light creation by Cathy over at  Bright Bakes website.  I was completely drooling over her pictures; seriously go check them out! I could not wait to try it!! Since this recipe is a bit involved, I highly recommend a lazy weekend afternoon to give it a go!

My final thoughts; ultimate comfort food! When the onion and garlic begin to fill your kitchen with rich and pungent aromas, you’ll be glad you decided to take the extra time to prepare! I felt this dish makes the perfect meal to cozy up to on a chilly autumn evening! I highly recommend a heavy dose of freshly grated parmesan cheese for the topping; gives it a sharper bite! Such a unique recipe that is low in fat,  high in fiber, and loaded with vitamins and minerals!!

Vegetarian? Leave out the bacon!!

Hearty, healthy, and home cooked! Just the way we like it!

Butternut Squash Cassoulet with Bacon and Roasted Garlic (adapted from Cooking Light)

8 generous servings

• 1 Whole garlic Bulb, roasted: peel off papery white skin leaving bulb whole, wrap in foil and bake 350 degrees for 1 hour, cool 10 minutes, squeeze garlic into bowl and mash)
• 2 oz. bacon, chopped (optional in my opinion)
• 2 large onions, vertically sliced
• 1 Tablespoon olive oil
• 2 Tablespoons White wine
• 1 Tablespoon White wine vinegar
• 2 lbs. butternut squash, peeled and cut into 1/2 inch cubes (get your hubby or someone strong to slice!)
• 1/2 cup organic vegetable broth
• 1/2 teaspoon thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 4 cans organic cannellini or great northern beans
• 1 bay leaf
• 2 slices Italian or sourdough bread
• 2 Tablespoons (or more!) freshly grated Parmesan
• 1/2 teaspoon olive oil
• Chopped fresh parsley

 Directions:

Sauté bacon in large skillet or Dutch oven ~5 minutes or until crispy. Remove and place bacon in bowl and crumble.

Drain fat from skillet and clean or use a separate skillet. Sauté onion in 1 T olive oil ~5 minutes. Reduce heat to medium low, sauté another 10 minutes. Deglaze the pan with 2 T white wine, cook ~15 more minutes or until onions are softened and brown! Keep stirring frequently. Remove from heat and add 1 T white wine vinegar.

Preheat oven to 375 degrees.

 Mix your onion mixture, garlic pulp, bacon, squash, broth, spices, and beans, in a large bowl and stir well. Transfer to a large casserole dish.

Sprinkle with homemade breadcrumbs (process bread pieces until course crumbs, add parmesan, and 1/2 tsp olive oil).

Cover and bake at 375 for 1 hour and 5 minutes, or until squash is tender.  (Remove cover the last 15 minutes of baking to brown the topping).

Discard bay leaf and sprinkle with parsley.

Enjoy!

Nutritional Profile: 343 calories, 4.4 g fat (1.2 g sat), 66 g carbohydrates, 7 g of fiber, 18.5 g protein, 391 mg sodium, 685 mg potassium, 0.5 g sugars

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