Roasted Garlic And Butternut Squash Cassoulet

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1 whole garlic head

4 ounces pancetta, chopped

2 cups vertically sliced onion

1 tablespoon olive oil

1 tablespoon white wine vinegar

4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)

1/2 cup organic vegetable broth (such as Swanson Certified Organic)

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 (16-ounce) cans cannellini or other white beans, rinsed and drained

1 bay leaf

2 (1-ounce) slices white bread

2 tablespoons grated fresh Parmesan cheese

1/2 teaspoon olive oil

1 tablespoon chopped fresh parsley

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