Comments on: Butternut Cassoulet with Bacon and Roasted Garlic

By: sasquatchbakerontherun

sasquatchbakerontherun — Sun, 14 Nov 2010 02:10:34 +0000

we LOVE ur squash recipe. well. we do know you so we trust anything by such a fabulous/amazing/bubba/terrific baker/cook! iloveslashesandiloveyou

By: ameliaknapp

ameliaknapp — Mon, 01 Nov 2010 23:15:44 +0000

I really liked this! The only change I made was I prepared a 1 pound sack of dry great northern beans instead of using 4 cans. I think it works out to a little less than what the recipe calls for. I would double the seasonings in the future because I like more strongly flavored meals. Oh, and probably the bacon too. Just because. Would also be good with sage breakfast sausage instead of bacon.

By: Joan Callaway

Joan Callaway — Fri, 29 Oct 2010 17:40:44 +0000

For your meat-lovin’ husband, you might try adding some Kielbasa or Italian sausage that you’ve browned with the bacon. I’ve a very similar recipe that I’ve adapted that way.

By: janekathryn

janekathryn — Wed, 27 Oct 2010 02:17:46 +0000

Oh my gosh– this WAS good. I had to make a few ‘creative’ changes based on ingredients I was lacking, too, (thyme, white wine vinegar) but it came out as a warm, delicious, battling-for-seconds meal on a cold, windy fall night.
We rounded it out with an avocado & tomato salad. Delish!

By: breitbaker

breitbaker — Tue, 19 Oct 2010 15:02:23 +0000

cool! I am sooo excited you tried this!
love,
Cathy B. @ brightbakes

By: zoedawn

zoedawn — Tue, 19 Oct 2010 13:12:13 +0000

I did a creative take on this and it was so good! Even my 2 young children ate it without any complaints. My changes: threw in some leftover cooked sausage, used mozzarella instead of Parm, black beans instead of white ones, added a leaf of swiss chard (chopped fine) and skipped the thyme. Just using up some things in the refrigerator and it was well worth it. Try this…you won’t be disappointed!

By: zoedawn

zoedawn — Mon, 18 Oct 2010 14:30:41 +0000

This looks wonderful. I’m making it for supper tonight. My meat-loving husband might squawk but he’ll survive. Thanks for posting this!