Butternut squash casserole

Butternut squash casserole

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(76 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
313
protein
7g
carbs
46g
fat
9g
saturates
1g
fibre
5g
sugar
0g
salt
0.47g

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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Method

  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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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MartineU's picture

Great dish! Added lemon cous cous instead of the bulghar wheat and it was delicious. Doesn't need 200mls of wine 100mls was fine. Might not even add it next time.

foodie64mum's picture
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Tasty and healthy. I've cooked it twice now; the second time I doubled the bulghar wheat to 150g and increased the stock to 400ml, which I thought was better. Apart from that I followed the recipe to the letter. It cooked perfectly in the time stated.

joolzabelle's picture

Lovely vegetarian dinner. I halved the ingredients as I was only making it for myself and my husband and I used white wine instead of red as that was all I had. Added a little ginger too. Turned out lovely. In fact I didn't expect it to be as nice for some reason but it all came together really well, especially with the cheese and yoghurt added at the end. Only thing was that it took a lot longer than the timings stated in the recipe to cook the butternut squash and sweet potato. I had it simmering on a low heat for at least 40 mins before I felt comfortable adding the bulgar wheat. Next time I will just whack the heat up if I am short on time but I felt the gentle cooking was easier on the veg anyway! Really lovely. Will definitely make again!

SophieB1402's picture

Made this last week and it was absolutely delicious! Didn't add the cheddar at the end, but garnished with some fresh coriander instead. Fantastic winter meal- warming, filling and healthy too!

CillaNeo's picture

Just made this now, first time using the wheat, and it's lovely, i added fresh tomatoes instead of tinned and had to double the liquid, I also using stock instead of wine and added mushrooms, really lovely meal!

normasnockers's picture

great recipe didn't bother with the cheese tasty enough on its own

disco_disco's picture
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Great recipe. Very tasty. I added some cinnamon, black pepper and coriander to garnish. I will be sure to use it again.

charlottestone's picture
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Really easy and tasty. I used more stock instead of wine.

elaines's picture
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Delicious and satisfying winter warm-up food. I added a handful of red lentils along with the bulghar wheat to add a bit more protein. Keeps well in the fridge for a few days and makes a good lunchbox to take to work

rocketrick's picture
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Very filling! I too replaced the wine with more veg stock & the wheat with couscous.

anjo19's picture
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Added Ebly instead of the bulghar wheat - went down a treat and was enjoyed by all!

sasher's picture
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I added parsnips, carrots and mushrooms just because they needed using up. Loved the texture with the bulghar wheat. Great dish and surprisingly filling.

ballymac676's picture
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After years of making the same old (vegetarian) dishes, I now have great choice thanks to this website. I always read the comments so I too used ordinary potatoes, omitted the wheat for lentils but otherwise followed the recipe. Thought the end result was delicious. Will def make again and soon.

twinkledome's picture

Yummy, quick and easy. I add mince meat instead of bulgar and often just use regular potatoes instead of sweet ones. Often skip the wine as I don't think it needs it. Definitely a staple in our house.

dixie123's picture
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Very good! Healthy, filling and delicately spiced and easy to make, winner all round.

lizleicester's picture
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Made this for a vegetarian visitor and it was quickly demolished by all the carnivores present who ate it as a side dish with a chorizo sausage meal.

chelle004's picture
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I served this with sausages as I know my husband doesn't like a meal without meat. He suggested adding chorizo to it next time which I think would work well. I followed the recipe except I cooked for a bit longer to make sure the squash and potatoes were cooked through. Enjoyed it but I couldn't really tell the difference between the squash and potatoes once cooked as they'd both absorbed the same flavour.

imogun's picture
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Really simple to do & tasty, although I altered it a bit to give it a Turkish twist...
Substituted sweet potatoes with normal potatoes
Substituted wine & veg stock with chicken stock
Added 1/2 tsp cumin
Added 1/2 tsp cinnamon
Added 5 cardamom pods
Added 1tblsp tomato puree
Added 1tblsp of chilli (jar)
Mixed in 2 tblsp natural yogurt
Served with buttered bread, yum.

mollymango's picture
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I made this using the ingredients I had in my cupboards, which resulted in me omitting the butternut squash and replacing it with chickpeas and spinach. I also added garlic powder, ground cumin, cayenne pepper and ground ginger, and these helped to give it a lovely warmth. I personally think the wine worked well, adding a depth to the flavours. I didn't add yoghurt or cheese but it still ended up tasting beautiful.

ms_diva88's picture
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Delicious! Made a few alterations based on what I had in the cupboards - I left out the stock and doubled up on the tomatoes and wine instead; added chorizo and left out the paprika, which gave it another depth of flavour. Very tasty and warming. Found that the yoghurt topped it perfectly, otherwise it might have been a bit rich. Will definitely be making again.

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