Butternut Squash and Mushroom Cassoulet
Comforting and satisfying, this cassoulet is full of good things. Beans, squash and mushrooms cook until tender in a delicious vegetable broth. Baked until golden, this is a hearty dish.
4 tbsp. olive oil
1 large onion, chopped
7 garlic cloves, minced
2 celery stalks, chopped
3 1⁄2 qt. vegetable stock
4 cups dry gigante beans or other large white bean, rinsed and soaked
2 oz. dried porcini mushrooms
1⁄2 cup roasted tomato sauce
1⁄4 cup mixed fresh herbs
3 cups cremini mushrooms, sliced
2 lb. butternut squash, diced 1-in. cubes
1 cup fresh breadcrumbs
2 tbsp. butter, melted
1. In a large, oven-proof pot, heat 2 tbsp. oil and sauté onions, garlic, and celery until soft.
2. Stir in 9 cups stock, add beans and cover. Simmer until beans are almost tender, about 1 1⁄2 hr. or until almost soft.
3. While beans are simmering, reconstitute porcini mushrooms with 1 cup boiling water. Strain and set liquid aside. Coarsely chop mushrooms.
4. Add strained liquid, porcini, tomato sauce, and fresh herbs to the pot and season to taste. Pour in remaining stock, as needed.
5. In a large pan , heat remaining oil and quickly sauté cremini mushrooms and squash and add to pot with beans.
6. Transfer to oven. Bake at 350° F. 30 min. until vegetables are tender.
7. Sprinkle breadcrumbs over beans; drizzle butter on top. Cook until top is golden brown. Serve with a crusty baguette.