I may be getting ahead of myself, but with a nice stretch of 70-degree days behind me, I feel refreshed and ready to get into my favorite cooking season of the year: autumn! This butternut squash cassoulet recipe, full of bacon and caramelized vegetables, is a delicious way to usher in cooler temperatures and the beginning of cozy dinners by the fire. It's also a great way to use up the extra squash from your garden; any hard, yellow- or orange-fleshed squash - pumpkin, blue hubbard, etc. - can be used as a substitute for the butternut. Bon appetit!
Caramelized Butternut Squash and White Bean Cassoulet Photo: İFlickr user Robot B