squash season!

morning farmer's market and the resulting bounty!

and, fall= squash so dinner was a roasted garlic and squash cassoulet with white beans and porcini mushrooms! 

simple, hearty, and delicious.
first i roasted the garlic and sautéed 2 onions in a cast iron pan until caramelized, deglazing with a splash of apple cider vinegar. then toss in the sliced porcinis and cook briefly.
combine the cubed squash, we used a delicata variety which has a edible skin, white beans, whole cloves of roasted garlic, onion/mushroom mixture, and 1/4 cup of veggie broth, white wine, or even beer which is what we had on hand, naturally.
 top with bread crumbs drizzle with olive oil and bake covered for about an hour at 375' until the squash is cooked through. brown for a few minutes uncovered. remove from the oven cool for around 10 minutes and top with chopped parsley!

love, heidi