Spicy Sweet Potato: Petite Thanksgiving Cassoulet

The Petite Thanksgiving Cassoulet is an absolutely delightful dish that contains all of the best Thanksgiving flavors layered together into one easy to make entrée. The first layer of this irresistible mini casserole is a tasty combination of pumpkin and lentils with a dash of spice. Next, a wonderful mix of roasted vegetables is piled into the baking dish followed by a delectable topping of cranberry sauce. A quick 10 minute bake in the oven provides time for the cassoulet flavors to meld and mingle into one scrumptious dish that brings back all of the best memories of Thanksgiving.

Petite Thanksgiving Cassoulet
Gluten Free
Serves One
Click Here for Printable Recipe

Ingredients:
Roasted Vegetables--
6 ounces butternut squash, peeled, seeded, and chopped (about 3/4 cup once chopped)
5-6 Brussels sprouts, ends trimmed and quartered
2 ounces shiitake mushroom caps, halved or quartered depending on their size (about 2 cups once chopped)
1 teaspoon grapeseed oil
1/4 teaspoon ground paprika
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon allspice
Salt & Pepper
Quick Cranberry Sauce--
3 ounces cranberries (about 1 cup)
2 tablespoons Truvia Sweetener
1/4 cup water
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1-2 teaspoons lemon zest
Pumpkin Lentils--
3/4 cup cooked brown lentils
1/4 cup pumpkin puree
1/2 teaspoon Dijon mustard
1/2 - 1 teaspoon hot sauce (depending on desired heat level)
Salt & Pepper
Special Equipment:
1 small (20-22 ounce) ramekin or baking dish (I used a square baking baking dish, about 5 inches in diameter, with 2.75 cup capacity like this one )

1. Spray ramekin with nonstick spray and set aside. Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil. Coat with a layer of olive oil spray.

2. Add squash, Brussels sprouts, and mushrooms to baking sheet, then season vegetables with spices and drizzle oil on top. Toss to combine vegetables until they are evenly coated in spices. Transfer baking sheet to oven and roast vegetables 22-25 minutes or until tender and beginning to turn golden around the edges.

2. While the vegetables are roasting, prepare the cranberry sauce- add cranberries and Truvia to a small saucepan. Pour in water and stir to combine. Bring mixture to boil over high heat, stirring occasionally.

3. Once boiling, reduce heat to medium and simmer sauce, stirring often, for 10-12 minutes, until thickened and reduced by about half.

4. Remove saucepan from heat, then stir in balsamic vinegar, lemon juice, and lemon zest. Set aside until ready to assemble cassoulet.

5. While the cranberry sauce is simmering and the vegetables continue to roast, prepare the pumpkin layer by simply stirring together all of the ingredients in a small mixing bowl until well combined.

6. Once the vegetables, cranberries, and lentils are prepared, you can begin assembling the layers. Start by spreading the pumpkin/lentil mixture into an even layer on the bottom of prepared baking dish. Next, pile the roasted vegetables onto lentils. Finally, scoop the cranberry sauce on top and spread into an even layer.