Butternut Squash Cassoulet

Ingredients
1-2 tsp crushed garlic
2 c chopped onions
1 TBSP grapeseed oil (or olive oil)
4-1/2 c (1/2 inch) cubed peeled butternut squash (Trader Joe's sells pre-peeled/ cubed squash)
1/2 c organic vegetable broth
1/2 tsp dried thyme
1/8 tsp freshly ground black pepper
16 oz cannellini beans or other white beans, cooked & drained
1 bay leaf
*2 slices whole wheat bread
1/2 tsp olive oil
1 TBSP chopped fresh parsley

Method
Heat 1 TBSP oil in pan over medium-high heat, saute onion 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is tender & browned, stirring frequently. Stir n vinegar.
Pre-heat oven to 375F.
Add garlic, squash, & next 5 ingredients (broth, thyme, pepper, cannellini & bay leaf) to onion mixture, stirring well.
Place bread crumbs in a processor & pulse until coarse crumbs measure about 1 cup. Combine breadcrumbs & 1/2 tsp oil; sprinkle evenly over squash mixture.
Cover & bake at 375F for about 50 minutes, or until squash is tender.
Uncover & cook for an additional 15 minutes or until topping is browned. Discard bay leaf.
Sprinkle with parsley.

Yield: 8 servings (1-3/4 c per serving each)

Noteworthy:
* I use Ezekiel 4:9 Low Sodium Sprouted Grain Bread for the organic, flourless health option whenever I need breadcrumbs.
This recipe originally called for 1/4 tsp salt to be added in with squash mixture, but I almost always omit salt.

Adapted from Cooking Light Holiday Cookbook