Butternut squash casserole

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1. In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
2. Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulghar wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.
3. Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Per serving

313 kcalories, protein 7g, carbohydrate 46g, fat 9 g, saturated fat 1g, fibre 5g, salt 0.47 g

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Results 1-20

• BBC Recipes

  14 November 2007

  BBC Recipes commented on this recipe

  Totally delicious but I didn't have paprika so cooked it without and it was still incredibly tasty. The addition of yoghurt to serve made it extra special.

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• BBC Recipes

  14 November 2007

  BBC Recipes rated this recipe

  

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• IwonkaP

  16 November 2007

  IwonkaP rated and commented on this recipe

  

  It tastes fine especially if you like cooking with wine. Combination of flavours is interesting, a bit on sweet-and-sour side. Personally I think it is better if some liquid is left unabsorbed.

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• Duggas

  21 November 2007

  Duggas rated and commented on this recipe

  

  Warming, filling and very tasty, just what is needed on a cold winter's day. Its also very easy to make, I don't put the wine in, just use extra stock instead, and I always serve it with the yoghurt and cheese which makes it extra special.

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• ALISONS RECI

  05 December 2007

  ALISONS RECI rated and commented on this recipe

  

  This was a lovely meal and I would definetely recommend it. I used cous cous instead of bulghar wheat and it worked perfectly well.

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• soozieQs

  10 January 2008

  soozieQs commented on this recipe

  this was a sucess! i cooked it for my teenage brother who decided he was going to go veggie for new year even though he doesn't really eat vegetables... he ate all of this AND said he really liked it! Excellent!

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• thecakelady

  25 January 2008

  thecakelady rated and commented on this recipe

  

  this recipe is heavenly, so good in fact we are having it again this week (this is rare!) I used couscous and made it separately (adding hot water and leaving for five mins under tea towel) and then added to casserole at the end. This made it nice and moist. I served it with grated cheese, yoghurt and corriander. Great for lunch the next day and great for babies too, my 11 month old loved it with mashed avocado mixed in.

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• Sarah H

  28 January 2008

  Sarah H commented on this recipe

  I used stock instead of wine and served with soured cream and it was gorgeous.

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• Sarah H

  28 January 2008

  Sarah H rated and commented on this recipe

  

  Forgot to add my 5 stars as hubby and I both loved it.

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• manda

  19 February 2008

  manda rated and commented on this recipe

  

  This is a really tasty dish! We have used Brown rice instead of Bulghar Wheat too.

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• HayleyGrice

  27 February 2008

  HayleyGrice rated and commented on this recipe

  

  Found this easy to make and tasty, and a good way to get your veg in! If you make it without wine it's great for slimmers too. I added more bulgur wheat as wanted more texture and 75g just wasn't enough. Will make again.

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• Lily

  07 March 2008

  Lily rated and commented on this recipe

  

  I made this for my family for dinner tonight and it went down really well. Exceedingly easy to make, all ingredients were easy to get hold off (if not already in the store cupboard) and the result was great!

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• Poolio

  16 March 2008

  Poolio rated this recipe

  

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• sally

  17 March 2008

  sally rated and commented on this recipe

  

  Really tasty although it didn't seem to make much and I eat really small portions, perhaps I went wrong somewhere? I will be making it again though and loved the bulghar wheat.

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• AliceS

  04 April 2008

  AliceS rated and commented on this recipe

  

  Although I'm not veggie, lots of my friends are, so I seem to cook a lot of meat-free dinner parties and am always on the hunt for new recipes. Thought this one fitted the bill perfectly, as it can accommodate possible late guests, uses easily-acquired ingredients and is very tasty. Recommended!

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• Mia

  20 April 2008

  Mia rated and commented on this recipe

  

  Lovely flavours! I used millet instead of bulghar wheat, which worked well, will definitely make again.

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• yummy things

  30 April 2008

  yummy things commented on this recipe

  This dish is great. I have made a few times. Everybody loves it! Goes well with the parsnip rosti although is just as good on its own!

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• hellyv

  07 May 2008

  hellyv rated and commented on this recipe

  

  Having read the reviews I was very enthusiastic about this dish but unfortunatley was left feeling rather disspointed. The dish is very sweet will not be on my list of dinners as my hubbie could only manage one mouthful so I'm bringing the remainder to work with me for my lunch day after day after day !!!

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• Barbinabox

  19 May 2008

  Barbinabox rated and commented on this recipe

  

  I had no wine or yoghurt so just added a little more stock and the whole family enjoyed this meal immensely. Very tasty and very filling. My only gripe is that I hate peeling butternut squash!

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• ljwarrington

  05 July 2008

  ljwarrington rated and commented on this recipe

  

  this recipe was just ok. the taste was quite dull even with wine and yogurt.

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Ingredients

• 2 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tbsp paprika
• 225g sweet potatoes , cubed
• 1 red pepper , deseeded and chopped
• 1 butternut squash (about 550g/1lb 4oz), peeled and chopped
• 400g can chopped tomatoes
• 200ml red wine
• 300ml vegetable stock
• 75g bulghar wheat

TO SERVE

• 4 spoonfuls Greek yogurt
• a little grated vegetarian cheddar cheese

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tbsp paprika
• 225g sweet potatoes , cubed
• 1 red pepper , deseeded and chopped
• 1 butternut squash (about 550g/1lb 4oz), peeled and chopped
• 400g can chopped tomatoes
• 200ml red wine
• 300ml vegetable stock
• 75g bulghar wheat

TO SERVE

• 4 spoonfuls Greek yogurt
• a little grated vegetarian cheddar cheese