You know that pretty striped squash you see at the Market? Delicata has a slightly sweet nutty flavor and a delicate edible rind making it lovely to cook with and eat. Here we offer a vegan recipe which can easily be done vegetarian or even have meat added.

Vegan Delicata Squash Cassoulet with Roasted Garlic

recipe from Rachel Hartley Nutrition

Ingredients:

  • 1 head garlic
  • 1/4 cup extra virgin olive oil plus 2 tablespoons and 1 teaspoon
  • 1 yellow onion, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 10 ounces mushrooms, quartered
  • 2 large delicata squash, halved, seeds scooped out, and chopped into 1/2-3/4-inch chunks
  • 4 cups vegetable broth
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cans white beans, drained and rinsed
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 1 1/2 cups panko breadcrumbs
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Preheat oven to 350 degrees.
  2. Remove the papery outer skin from the garlic without peeling or separating the cloves. Cut away the top 1/4-inch of the garlic to expose the cloves a bit. Drizzle the head of garlic with a teaspoon of olive oil. Wrap with foil and place in the oven to roast for an hour. Once cool enough to handle, separate the cloves and squeeze the soft, caramelized garlic pulp into a bowl and lightly mash with a fork. Increase heat to 375 for the cassoulet.
  3. Heat 1/4 cup olive oil in a large Dutch oven on medium high heat. Add onion, celery, and carrots, a pinch of salt, and sauté until onions are translucent, about 5 minutes. Add mushrooms and sauté until mushrooms start to lose their liquid, about 5 minutes. Add roasted garlic, squash, broth, sage, thyme, bay leaf, and bring to a boil. Reduce heat and simmer 20 minutes, until squash is mostly tender.
  4. Stir in white beans and season with salt and pepper. Mix panko with parsley, olive oil, and a pinch of salt and pepper, and sprinkle over the top of the cassoulet.
  5. Cover the cassoulet, place in the oven and bake 45 minutes. Let cool 10 minutes before serving. Makes about 8 servings.

Make the recipe as instructed for a vegan dish. If you’re not vegan, and you love your meat, you could easily add some of your favorite flavorful sausages cut into bite sized pieces.