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Ingredients

• 1 whole garlic head
• 4 ounces pancetta, chopped
• 2 cups vertically sliced onion
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
• 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 (16-ounce) cans cannellini or other white beans, rinsed and drained
• 1 bay leaf
• 2 (1-ounce) slices white bread
• 2 tablespoons grated fresh Parmesan cheese
• 1/2 teaspoon olive oil
• 1 tablespoon chopped fresh parsley

Description

To Get A Head Start, Roast The Garlic, Caramelize The Onions, And Even Assemble This Robust Casserole The Day Before You Plan To Serve It. Use Leftover Roasted Garlic To Flavor Soups, Or Combine With Olive Oil As A Spread For Toasted Baguette Slices. Panc

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