Winter Squash Cassoulet with Roasted Garlic

Instructions:

1. Step 1:

   Preheat oven to 350°F (176°C). Lay a piece of foil on a flat surface and place garlic in the center. Drizzle with 1/2 tsp of olive oil and fold the foil up into a tightly sealed packet. Place in the oven and roast for 15 minutes.

2. Step 2:

   Meanwhile, coarsely chop onion, celery, and carrot. Cut white mushrooms into quarters. Trim the ends off the delicata squash and cut it in half lengthwise. Scoop out seeds and chop squash into large chunks (about 1 inch) with the skin on. Finely chop sage.

3. Step 3:

   Remove the garlic packet and set it aside to cool. Increase oven temperature to 375°F (190°C).

4. Step 4:

   In a large oven-safe skillet or pot, heat 1 1/2 tablespoons of olive oil. Add onion, celery, and carrots and cook until onions soften, about 5 minutes. Add white mushrooms and cook, stirring often, until they start to soften and release their liquid, about 5 minutes more.

5. Step 5:

   Carefully unwrap the garlic packet and add it to the vegetable mixture, along with the delicata squash, broth, dried thyme, bay leaf, half the sage, and a pinch of salt and pepper. Bring to a boil, stirring occasionally, then stir in white beans. Remove from heat.
   

   FOOD SWAP

   FOOD SWAP:

   If you are using canned beans, consider rinsing them before adding them to the vegetable mixture to reduce the sodium content.

6. Step 6:

   Meanwhile, in a small bowl, combine the panko, remaining sage, nutritional yeast, and the remaining 1/2 tablespoon of olive oil. Toss together until well combined and the mixture is crumbly.

7. Step 7:

   Spread the panko mixture on top of the vegetables and bake for 20 minutes, until bubbling and browned on top. Let cool slightly before serving.