Roasted Garlic & Butternut Squash Cassoulet
variation on a Cooking Light recipe - serves 8

I made this recipe and thought it was alright. But like all braised dishes, it improved overnight.
The next day when I reheated some in the microwave, I was like, "WOW, this is Amazing! I HAVE to make this again". I was so glad to see the recipe peeping out from a stack of papers on my table. When I typed the recipe into the computer I realized I'd miss-read it. Cooking Light had called for 4 cans of beans. So you can certainly do that. But I love my butternut squash, and wouldn't want more than the accent of beans or bacon that I have here.
I suggest you roast the garlic the day before you want to make this dish. Also, if you loose the bacon, this would make a great vegetarian meal.
1 whole head of garlic
2 (1 oz.) slices white bread
2 tablespoons freshly grated Parmesan cheese
2 strips thick-cut bacon or pancetta, chopped
2 cups vertically sliced onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
4-1/2 cups (1/2-inch) cubed peeled butternut
squash, (about 2 pounds)
 3/4 cup organic vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 can (15 oz.) cannellini or white beans, drained
1 bay leaf
1 teaspoon olive oil
1 Preheat oven to 350°. Slice through the whole head of garlic about 1/2-inch from the pointed (stalk) end. Discard the end. Wrap the garlic head in foil along with a few drops of water. Bake for 1 hour. Allow to cool. Squeeze the pulp from the garlic cloves. Set half of the pulp aside for this recipe. Save remaining for another use.
2 Preheat oven to 375°.
3 Place bread in a food processor and pulse until coarse crumbs measure about 1 cup. Combine breadcrumbs and Parmesan cheese. Set aside.
4 Heat a large Dutch oven over medium-high heat. Add bacon or pancetta; saute until crisp. Remove bacon from pan, reserving drippings in pan. Add 1 tablespoon oil and onion to pan; saute 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar and cook 1 minute.
5 Add garlic pulp, bacon, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Sprinkle breadcrumb mixture over squash mixture. Drizzle 1 teaspoon olive oil over the top. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with additional Parmesan.