I'm always impressed by a dish that has a ton of veggie and tastes so good. Joanne put vegetarian sausage in her cassoulet and I wasn't even sure that I wanted any sausage. I was thinking about just putting some large butter beans and keeping it meatless. Chickpeas would have been good too. In the end, I did happen to have some sausage in the refrigerator that I threw in. It's really up to you, vegetarian or not. You really can't go wrong here.
Sausage & Veggie Cassoulet
Adapted from Eats Well with Others
1 large butternut squash, peeled and diced
12 oz. sausage links, cut into coins (feel free to use vegetarian if you'd like)
1 tbsp. minced garlic
1 large onion, chopped
2 carrots, cut into chunks
2 zucchini, cut into coins or moons
Salt and pepper
28 oz. canned diced tomatoes
1/4 cup chopped parsley
1 tsp. dried thyme
1 tsp. oregano
1 can white beans, drained and rinsed
Pinch of cayenne
Line a baking sheet with parchment paper. Spread butternut squash on baking sheet, spray with cooking spray and then sprinkle with salt and pepper. Roast for 30 - 40 minutes or until fork tender.
In the meantime, heat about a tablespoon of oil in a pan and add the sausage coins, turning as needed until the pieces are deeply browned on all sides about 5 - 10 minutes. Remove from pan.
Reduce heat to medium and add the garlic, onions, carrots and zucchini. Sprinkle wit salt and pepper. Cook until starting to soften, about 5 minutes. Add the canned tomatoes and the liquid along with the sausage and herbs. Bring to a boil. Add the beans and bring to a boil again. Reduce the heat so that the mixture bubbles gently but continuously. Cook for about 20 minutes.
Add the butternut squash into the mix. Simmer for a couple of minutes and taste and adjust seasoning.