• 1/8 cup olive oil
• 1/2 yellow onion, peeled and chopped
• 1 celery stalk, chopped
• 1 medium carrot, chopped
• 2-3 cloves of garlic, chopped
• 6 oz. mushrooms (choose locally grown shiitake -- or whatever mushroom you like)
• 1 large delicata squash, halved, seeds scooped out, and chopped into 1/2-3/4 inch chunks
• 2 cups vegetable broth
• 1/2 Tbsp. chopped fresh sage
• 1/4 tsp. dried thyme
• 2 cans white beans, drained and rinsed
• 1/4 tsp. fine sea salt
• 1/4 tsp. freshly ground black pepper
• 1 Tbsp. olive oil
• 3/4 cup panko breadcrumbs
• 1 Tbsp. fresh parsley, chopped

1. Preheat oven to 375 F.
2. Heat oil in large Dutch oven, on medium high heat. Add onion, celery, carrot, and garlic. Saute until onion is translucent. Add mushrooms and saute until mushrooms start to lose their liquid, about 3 minutes.
3. Add squash, broth, sage, and thyme, and bring to a boil. Reduce heat and simmer until squash is mostly tender.
4. Stir in white beans and season with salt and pepper. Mix panko with parsley and olive oil, and sprinkle over the top of the cassoulet.
5. Cover the cassoulet, place in oven, and bake 35 minutes. Uncover cassoulet and cook a few minutes longer, until bread crumbs are browned and the insides are bubbling. Let cool 10 minutes before serving.

Photo credit: Rachael Hartley Nutrition

Recipe inspired by: Rachael Hartley Nutrition