There’s something magical about a steaming bowl of Squash and White Bean Cassoulet—it’s like a warm hug on a chilly evening. I first fell in love with this dish during my backpacking days in southern France, where every little village bistro seemed to have their own rustic version. What I adore about this recipe is how simple ingredients transform into something incredibly comforting and nourishing. The sweet butternut squash melts into creamy white beans, while herbs like thyme and rosemary add that classic French countryside flavor. It’s the kind of meal that makes you pause, take a deep breath, and just enjoy.
Why You’ll Love This Squash and White Bean Cassoulet
Trust me, this cassoulet is about to become your new go-to comfort food. Here’s why:
- Effortless comfort: Just chop, sauté, and simmer—no fancy techniques needed.
- Packed with flavor: Sweet squash, creamy beans, and herby broth create magic together.
- Vegetarian-friendly: Hearty enough to satisfy even the meat-lovers at your table.
- Meal prep hero: Tastes even better the next day as flavors meld.
- Pantry-friendly: Uses simple ingredients you probably already have.
One bite and you’ll understand why I make this at least twice every autumn!
Ingredients for Squash and White Bean Cassoulet
One of my favorite things about this recipe? You likely have most of these ingredients already! Here’s what you’ll need to make this cozy French-inspired dish:
- 1 tbsp olive oil – for that perfect sauté
- 1 onion, diced – I like yellow for sweetness
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 cups cooked white beans – canned works great in a pinch (just rinse them!)
- 1 can (14 oz) diced tomatoes – with juices for extra flavor
- 2 cups vegetable broth – homemade or low-sodium store-bought
- 1 tsp each thyme and rosemary – dried is fine, but fresh is heavenly
- Salt and pepper – to taste, added at the end
2 garlic cloves, minced – fresh is best!
See? Nothing fussy – just good, honest ingredients that work together beautifully. If you’re feeling adventurous, sometimes I’ll throw in a bay leaf while simmering for extra depth.
How to Make Squash and White Bean Cassoulet
Now comes the fun part – turning those simple ingredients into a pot of golden, fragrant comfort! Don’t let the fancy French name fool you – this is one of those “set it and forget it” kind of meals. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each cozy step.
Step 1: Sauté the Aromatics
First, grab your favorite sturdy pot (I use my well-loved Dutch oven) and warm that olive oil over medium heat. Toss in your diced onions – you’ll know the oil’s ready when they sizzle gently. Stir them around until they turn translucent, about 3 minutes. Now add the minced garlic – oh, that smell! – and cook just 30 seconds more until fragrant. Careful not to burn it!
Step 2: Cook the Squash
Time for the squash! Toss in those pretty orange cubes and give everything a good stir. You’ll want to cook them for about 5 minutes, just until they start to soften at the edges. They shouldn’t be mushy yet – think “barely yielding when poked with a spoon.” This quick sauté helps develop their natural sweetness.
Step 3: Simmer the Cassoulet
Here’s where the magic happens! Pour in your white beans (I love that satisfying plop sound), diced tomatoes with their juices, vegetable broth, and all those herby friends. Give it a good stir, then bring the whole thing to a lively bubble. Once it’s boiling, reduce the heat to low, cover, and let it simmer for 20 minutes. You’ll know it’s ready when the squash is fork-tender and the broth has thickened slightly. Finally, season with salt and pepper to taste – I always start with 1/2 tsp salt and go from there.
Tips for Perfect Squash and White Bean Cassoulet
Here are my go-to tips for making this cassoulet shine every time:
- Broth too thin? Let it simmer uncovered for the last 5 minutes to thicken naturally.
- Taste as you go! Add salt and pepper at the end, then adjust to your liking.
- Squash too firm? Cut smaller cubes for quicker cooking.
- Herb boost: Stir in a handful of fresh parsley before serving for a bright finish.
Trust me, these little tweaks make all the difference!
Variations for Squash and White Bean Cassoulet
Oh, the beauty of this recipe is how easily you can make it your own! When I’m feeling adventurous, I’ll toss in a couple handfuls of chopped kale during the last 5 minutes of simmering—those leafy greens wilt perfectly into the broth. Sweet potatoes make a fabulous swap for butternut squash if that’s what you’ve got. And if you’re craving something heartier, a splash of white wine when sautéing the onions adds lovely depth. My neighbor swears by adding a Parmesan rind while simmering (just fish it out before serving). See? Endless ways to play with this cozy classic!
Serving Suggestions for Squash and White Bean Cassoulet
Oh, how I love serving this cassoulet! A crusty baguette is absolutely non-negotiable – perfect for soaking up every last drop of that flavorful broth. For lighter meals, I’ll pair it with a simple arugula salad dressed in lemon vinaigrette. And on really chilly nights? A sprinkle of grated Parmesan or a dollop of pesto takes it over the top!
Storage and Reheating
This cassoulet keeps beautifully in the fridge for up to 3 days—just pop it in an airtight container once it’s cooled. To reheat, I prefer the stovetop (gentle heat, stirring occasionally) for that just-made texture, but the microwave works in a pinch. Add a splash of broth if it thickens too much!
Nutritional Information
Here’s the nutritional breakdown per serving (remember, exact values can vary based on your specific ingredients). This hearty cassoulet packs protein, fiber, and vitamins while keeping it wholesome:
- Calories: 250
- Protein: 12g
- Fiber: 10g
- Vitamin A: 160% DV (thanks to that gorgeous squash!)
Of course, feel free to adjust based on your dietary needs—more beans for protein, less oil for lower fat…you do you!
Frequently Asked Questions
Can I freeze this cassoulet?
Absolutely! Let it cool completely, then transfer to a freezer-safe container. It’ll keep for up to 3 months. Thaw in the fridge overnight and reheat on the stove—perfect for busy nights!
Can I use other beans?
Of course! Cannellini or navy beans work great, but feel free to experiment with chickpeas or even lentils. Just keep the same quantity for that creamy texture.
What if I don’t have butternut squash?
No problem! Sweet potatoes or even acorn squash make fantastic swaps. Just cube them the same size for even cooking.
Can I make this in a slow cooker?
Yes! Sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 6-8 hours. Easy peasy!
Give this Squash and White Bean Cassoulet a try and let me know how it turns out—I’d love to hear your twists on this cozy classic!
PrintHearty Squash and White Bean Cassoulet Recipe in 30 Minutes
A hearty and nutritious cassoulet made with squash and white beans, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled and cubed
- 2 cups cooked white beans
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add butternut squash and cook for 5 minutes.
- Stir in white beans, diced tomatoes, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- You can use canned white beans for convenience.
- Adjust seasoning to taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
