My friends Robby and Brittany had me over for a veggie-based feast last week when I got home from Spain to help ease three weeks of ham overload. Robby, who is known for freestyling gourmet recipes like a rapper spits rhymes, did his usual throw-a-few-things-in-the-oven dance and produced this incredible cassoulet, which I couldn’t get enough of. He used pancetta, which I replaced with ham to lower the fat content of this dish (goodbye, crispy morsels of heaven). A splash of dry white wine like Pinot Grigio adds flavour without fat.
The availability of butternut squash is one of the upsides of winter. Packed with Vitamins A and C and boasting significant values of potassium and fiber, this veggie is a prime candidate for your weekly recipe rotations. Here, it’s made decadent by my favourite cheese, gorgonzola. Caramelized onions add a gourmet twist, and the white wine makes for a deep and rich flavour. I suggest serving the cassoulet as a main course alongside a green salad and a small dish of Whole Wheat Cranberry-Walnut Couscous to boost the fiber and protein content!
Ingredients (serves 2 as a main course):
5 cups cubed butternut squash, brushed with 1 teaspoon olive oil
1 1/4 cups thinly sliced yellow onion, sauteed in 1 TBSP sugar and 1 TBSP olive oil
1 cup chopped ham (cold cuts work fine)
1/4 cup plus 2 TBSP crumbled gorgonzola
2 TBSP dry white wine
olive oil cooking spray
1. Preheat oven to 400 degrees. Chop butternut squash and brush (or dot, if you don’t have a brush) with olive oil. Roast for thirty minutes, until squash is soft.
2. The roasting time gives you plenty of time to prepare the rest of your meal. Start by slicing your onions, and caramelize them by adding equal parts olive oil and sugar to a small frying pan and stirring constantly until sticky and slightly brown. Set aside.
3. Chop ham into small cubes. Prepare a medium-large glass baking dish by coating it lightly with cooking spray (I like to use one made with olive oil). When the squash is done roasting, turn the oven down to 350 degrees and transfer to the baking dish. Add ham, 1/4 cup gorgonzola and onions. Drizzle with white wine, add freshly ground pepper and stir well. Top with the remaining 2 TBSP gorgonzola and return to the oven. Bake for 20 minutes, then finish under the broiler for 5 minutes to brown the cheese.