Preheat oven to 350°.
Remove skin from garlic without peeling or separating the cloves. Wrap it in foil. Bake at 350° for 1 hour. Let cool 10 minutes. Separate cloves, squeezing to extract the inside. Reserve half for another use.
In a large pot on medium high heat, saute the pancetta 5 minutes or until crisp. Remove pancetta and set aside. Add onion and 1 tablespoon oil to drippings in pan and sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes to brown onion, stirring frequently until tender. Add vinegar.
Raise oven to 375°.
Add garlic pulp, pancetta, squash, broth, thyme, salt, pepper, cannellini, and bay leaf to onions, stirring well.
Pulse bread in a food processor about 10 times to make 1 cup dry crumbs. Combine crumbs, Parmesan cheese, and 1/2 teaspoon olive oil. Sprinkle crumbs over squash mixture.
Cover and bake for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.
You can roast the garlic, carmelize the onions, and assemble the casserole all in advance if you want.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	170.78 Kcal (715 kJ)
Calories from fat	66.53 Kcal
		% Daily Value*
Total Fat	7.39g	11%
Cholesterol	12.59mg	4%
Sodium	476.98mg	20%
Potassium	524.15mg	11%
Total Carbs	22.38g	7%
Sugars	4.1g	16%
Dietary Fiber	3.97g	16%
Protein	6g	12%
Vitamin C	26.9mg	45%
Vitamin A	1.1mg	38%
Iron	1.9mg	11%
Calcium	144.4mg	14%

Amount Per 100 g
Calories	85.75 Kcal (359 kJ)
Calories from fat	33.41 Kcal
		% Daily Value*
Total Fat	3.71g	11%
Cholesterol	6.32mg	4%
Sodium	239.51mg	20%
Potassium	263.2mg	11%
Total Carbs	11.24g	7%
Sugars	2.06g	16%
Dietary Fiber	1.99g	16%
Protein	3.01g	12%
Vitamin C	13.5mg	45%
Vitamin A	0.6mg	38%
Iron	1mg	11%
Calcium	72.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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