Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 butternut squash, peeled and cubed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
3. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the carrots and celery and sauté for another 5 minutes.
5. Add the butternut squash, cannellini beans, diced tomatoes, vegetable broth, tomato paste, thyme, and rosemary. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
7. In a small bowl, mix together the breadcrumbs, melted butter, and chopped parsley.
8. Sprinkle the breadcrumb mixture over the top of the cassoulet.
9. Bake in the preheated oven for 30-35 minutes, or until the breadcrumbs are golden brown and the vegetables are tender.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 11g
Carbohydrates: 48g
Protein: 10g
Fiber: 11g
Sugar: 10g
Substitutions for ingredients:
- You can use any type of winter squash in place of the butternut squash.
- If you don't have cannellini beans, you can use any other type of white bean.
- Fresh herbs can be used in place of dried herbs.
Variations:
- Add some sliced mushrooms to the cassoulet for extra flavor.
- Top the cassoulet with grated Parmesan cheese before baking.
- Use vegetable or chicken stock in place of the vegetable broth.
Tips and tricks:
- Make sure to cube the butternut squash into small, bite-sized pieces so that it cooks evenly.
- If the cassoulet is too dry, add a little more vegetable broth or water.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the cassoulet in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a crusty baguette and a green salad.
Suggested side dishes:
Crusty baguette and a green salad.
Troubleshooting advice:
- If the cassoulet is too dry, add more vegetable broth or water.
- If the breadcrumbs are not browning, place the cassoulet under the broiler for a few minutes.
Food safety advice:
Make sure to cook the cassoulet until the vegetables are tender and the breadcrumbs are golden brown.
Food history:
Cassoulet is a traditional French dish that originated in the Languedoc region of France. It is typically made with meat, such as pork or duck, but this vegetarian version uses butternut squash and cannellini beans.
Flavor profiles:
This cassoulet is hearty and comforting, with a savory tomato-based sauce and a crunchy breadcrumb topping.
Serving suggestions:
Serve the cassoulet in individual bowls, garnished with fresh parsley.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French