Enjoy our Farmers Market Recipes
Roasted Garlic/Squash Casserole
Submitted by: Bart Henshaw on August 23, 2007
4 ounces pancetta (or bacon)
2 cups sliced onion
1 TBS. olive oil
1 TBS white wine vinegar
4 1/ 2 cups cubed squash
1/ 2 cup vegetable broth
1/ 2 teaspoon dried thyme
1/ 4 teaspoon salt
1/ 4 teaspoon pepper
3 (16 oz) cans white beans
1 bay leaf
2 slices bread
2 TBS Parmesan cheese
1/ 2 teaspoon olive oil
1 TBS fresh parsley Preheat oven to 350
Remove skin from garlic head (do not separate cloves). Wrap the garlic head in foil. Bake at 350 for 1 hour, cool for 10 minutes. Separate cloves, squeeze to extract garlic pulp. You will use half of the pulp, store the rest for a later use. Discard skins.
Heat a large Dutch oven over medium-high heat. Add the pancetta (or bacon), sauté for 5 minutes or until crisp. Remove the meat from the pan and sauté the onion and 1 TBS of olive oil in the drippings, about 5 minutes. Reduce heat to medium and continue cooking until onion is very tender, stir in vinegar.
Preheat oven to 375
Add garlic pulp, pancetta, squash and next 6 ingredients (through bay leaf) to onion mixture, stir. Place the bread (white or wheat) in a food processor and pulse until coarse crumbs develop. Combine crumbs, Parmesan, 1/ 2 teaspoon olive oil, sprinkle evenly over the squash. Cover and bake for 30 minutes, until squash is tender. Uncover and bake an additional 15 minutes. Discard bay leaf, sprinkle with parsley, serve
Serving size about 1 3/ 4 cups
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