Sausage and Winter Squash Cassoulet

This recipe really deserves a photo and I know I should get back to practicing my food photos, but its so much easier to post without taking pictures.

I came up with this recipe last year in one of my periods of being determined to find a recipe with squash that my hubby will eat. This one was not just ok it was a definite keeper and one of my favorite recipes I have ever come up with. It is also the epitome of comfort food while being surprisingly healthy.

Sausage and Winter Squash Cassoulet

1 1/2 cups chopped onion
3 cloves garlic chopped
2-3 celery stalks chopped
2 carrots chopped
1/4 - 1/2 cup chopped herbs (Thyme, sage, parsley, basil)
1 acorn or other winter squash cooked, peeled and cut into 1/2 inch pieces
1 to 1 1/2 lbs Italian sausage
3-5 slices bacon chopped
30 ounces cooked or canned white beans (half of them mashed)
1 large can stewed tomatoes
1/4 cup Marsala wine
1/4 cup cider vinegar
1/2 cup breadcrumbs

Cook sausage and bacon in a dutch oven drain grease add in veggies and cook until soft. Add herbs, salt and pepper Marsala wine, cider vinegar and tomatoes bring to a boil then simmer for 10 mins. Add squash and beans (half of the beans should be mashed with a potato masher) cover and simmer 30 mins. Cook covered in a 325 degree oven for 1 hour. Uncover sprinkle with breadcrumbs and cook an additional 30mins.

This dish is rich and creamy, we like to enjoy it with some nice crusty bread. It would also be good with a sprinkle of cheese on top but it is really not needed. While this dish does take a while to cook traditional cassoulet's take much longer and this one is well worth it!