Winter Vegetable Cassoulet

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1 pound dried navy beans

1 teaspoon salt + additional to taste

2 carrots, coarsely chopped

2 celery ribs, coarsely chopped

2 onions, coarsely chopped

2 leeks, well rinsed and green trimmings reserved

1 bay leaf

4 thyme sprigs

1 tablespoon butter

1 winter squash (kabocha, acorn or dumpling)

8 ounces fresh wild mushrooms, preferably chanterelles, cleaned, sliced

1 tablespoon olive oil + extra for drizzling

1/2 cup white wine or vegetable stock

Ground black pepper, to taste

1 cup dry breadcrumbs

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