Weeknight Meals

Chicken and Acorn Squash Cassoulet

Chicken and Acorn Squash Cassoulet (The Gingered Whisk)
Sometimes, March can be the worst. Just the sound of it, March, makes you think “ITS SPRING!!!” You instantly want to wear cute dresses and bright colors and run around outside. But then Mother Nature laughs wickedly in your face and sends freezing rain, 30 mph winds and even more snow. Pretty sure we are never, ever going to see the sun again, much less go outside and play! So, on days like this, the only thing you can do is to put a big pot of stew on to cook all day, and eat!

Chicken and Acorn Squash Cassoulet (The Gingered Whisk)
I won’t lie, this recipe takes some time to make! You can make the first two steps the day before to cut down on time, or you can just plan on making this in one long go. Winter still has us in its grips, anyway, so you weren’t really planning on going anywhere, were you? I didn’t think so. The time you spend making this will all be worth it, though, for this stew is where its at. Comforting, flavorful, hearty, delicious. This makes plenty, so you can enjoy leftovers for several days, or invite a crew over!
Chicken and Acorn Squash Cassoulet (The Gingered Whisk)
Chicken and Acorn Squash Cassoulet

by The Gingered Whisk
Prep Time: 15 minuts
Cook Time: 2 hours 40 minutes
Keywords: stove-top entree soup/stew acorn squash chicken beans fall winter
Ingredients (8 servings)
  • 1 TBSP butter
  • 2 cups chopped onions, divided
  • 2 garlic cloves, minced
  • 1/2 cup dry marsala wine (or apple cider)
  • 2 TBSP chopped fresh parsley
  • 3/4 tsp dried thyme, divided
  • 3/4 tsp pepper, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp dried thyme
  • 14.5 ounces canned diced tomatoes
  • 2 cups water
  • 1 acorn squash, peeled and diced
  • 1 cup diced carrot
  • 30 ounces Great Northern beans, drained and rinsed
  • 1 pound skinless boneless chicken breast, cut into 1″ cubes.
  • 2 bacon slices
  • 1/2 pound smoked turkey sausage, cut into 1/4″ slices
In a pan, combine 1/4 tsp salt, 2 cups of water, the squash, and carrot.
Bring to a boil, reduce heat, and simmer partially covered for 30 minutes.
In a large oven proof dutch oven, melt the butter.
Add 1 cup of the onion and the garlic and sauté for 5 minutes.
Add the wine, parsley, 1/4 tsp thyme, 1/4 tsp pepper, 1/4 tsp salt, basil, and tomatoes.
Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
Remove from heat and set aside.
When the squash and carrots are tender, place the beans in a bowl and partially mash with a potato masher.
Add the beans and the tomato mixture to the carrots and squash mixture.
Cook over medium low heat for 30 minutes, or until thick.
Remove from heat.
Preheat the oven to 325.
Rub the chicken with 1/2 tsp thyme and 1/2 tsp pepper and set aside.
Cook the bacon in a large non-stick skillet over medium-high heat until crisp.
Remove, crumble, and set aside.
Add the chicken to the bacon drippings in the pan – cook until browned.
Remove chicken from pan and set aside.
Add 1 cup onion and sausage to the pan and sauté 5 minutes or until lightly browned.
Add the chicken, crumbled bacon, and sausage mixture to the bean mixture and stir to combine.
Cover and bake for 1 hour.
Uncover and bake 30 minutes.
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*Recipe from Cooking Light, October 1998

1 Comment

  • Reply
    shelley c.
    March 5, 2015 at 2:42 AM

    I am SO over this Winter, too. But that cassoulet looks like the perfect comfort food – almost makes the cold weather worth it!

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