Butternut Squash and Mushroom Cassoulet  No votes yet  Menu
Part: Side Dish Cuisine Type: American Serves: 8  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