Quick Kubocha Squash Cassoulet

Here is an easy and satisfying winter dinner that is short on fat but not on flavor. It was so good it didn’t even last for a picture!

2 tbp      olive oil
14 oz      Kubocha squash, washed, seeded and cubed
2              16-oz cans Cannellini beans, drained
1              large yellow onion, chopped
4              cloves garlic, minced
2.5 cup  white wine, or at your leisure
1 c           tomato puree
1 tbp      thyme
1 tbp      oregano
½ tsp     ground cumin
1 tsp      paprika
¼ tsp     ground cloves
1              bay leaf
1 tsp      salt, or to taste
1 tbp      nutritional yeast
1 c           seasoned bread crumbs
to serve:
1 c.         chopped fresh parsley


Preheat oven to 350˚F.

Heat the oil in a heavy-bottomed, ovenproof pot over medium-high heat. Sauté the onions about 10 minutes, until they begin to burn around the edges. Add the minced garlic and cook until translucent. Add the spices and stir to combine. Add the white wine, tomato puree, cubed squash and beans. Return to a boil, (add nutritional yeast, if using) cover and transfer pot to oven.

Bake for 15-20 minutes, until squash is fork tender. Remove lid and continue to cook an additional 5-7 minutes. (If you are using bread crumbs, sprinkle them on top before this last step.)

Serve hot, over quinoa, or with thick slices of crusty bread. Garnish with fresh parsley.


About electricbluebaking

vegan baker and chef
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