Butternut squash casserole

Butternut squash casserole

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(78 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
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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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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, questions and tips

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Comments

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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.

kazza690's picture
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left out the wine,served with brocolli. Very tasty just a bit sweet.

daro6789's picture
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I added Choritzo and two medium strength chillies also using cous cous and it was unbelievable. *****

yuginteo's picture
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Great & easy to make!

ruthyboo's picture
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I added a tin of butterbeans and a savoury crumble topping. It was delicious and very filling

conker170's picture
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unexpectedly delicious! Needed to use up a butternut squash and this looked easy but I wasn't that inspired by the ingredients. Couldn't have been more wrong - it was really good!! We didn't have any sweet potatoes so I used four small ordinary ones instead which was great as the sqaush was plenty sweet enough.

tinachessun's picture
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I thought it was a lovely recipe, easy to make and very tasty. I added lentils instead of Bulgar wheat and didn't serve with the yoghurt or cheese. Next time I would probably add a little more paprika to give it more flavour but overall very nice and will definitely make it again

tobes_tjph's picture
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very lovely!

kkulma's picture
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Very tasty despite a surprising combination of flavours! Still, I would recommend pre-cooking sweet potatoes and butternut squash in a microwave, then everything takes much less time. I skipped canned tomatoes as I'm not a big fun of them, but the dish was delicious anyway :)

kkulma's picture
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Very tasty despite a surprising combination of flavours! Still, I would recommend pre-cooking sweet potatoes and butternut squash in a microwave, then everything takes much less time. I skipped canned tomatoes as I'm not a big fun of them, but the dish was delicious anyway :)

briannicholls's picture

it seems to need lots of garlic or something to lift it. How about borlotti beans or similar ? Im not a lover of squash but my wife is so I'm alwaty looking for ways to cook the stuff

skerries69's picture
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Really delicious, and I'm not a vegetarian. I did add a little bit of chilli powder, about a quarter of a teaspoon, and half a tin of coconut milk which I had left over and didn't know what to do with.

hazybcheal's picture
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I made this last night and used new potaoes as I didn't have any sweet potatoes. I also added a can of cannilini beans and upped the amount of bulgar wheat. It was fabulous...very tasty and filling and will certainly be having it again. Highy recommended.

matthias1889's picture
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Really liked this - very quick and easy to make and once everything's chopped there are only a couple of steps to take as it cooks, leaving plenty of time to enjoy the leftover wine. Didn't have any bulghar wheat so used pearl cous cous instead which worked a treat, and grated parsesan on instead of veggie cheddar .The yoghurt was a fantastic touch and the whole thing went very well with some warm crusty bread and pitta.

annelisarkanen's picture
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Delicious!

jayne7310's picture
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Would not make again, found the dish quite rich with the wine and did not think it complemented the ingredients.

teresabourke's picture
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Oh this is so yummy for winter! I didn't have wine or bulghar wheat, so I added extra stock and a can of borlotti beans and a red chilli for a bit more heat. Yum!

sfisher4's picture

A lovely winter dish, I changed the bulgar wheat to Giant Cous Cous and it was still very nice.

natalie_1982's picture

Such an easy recipe, I found that I needed slightly longer cooking time as the pumpkin and sweet potato were still a bit too firm, and I added 2 small tins of mixed beans instead of bulgar wheat but it was lovely and the sauce was gorgeous and glossy and thick. Will definitely be making this one again, I made it for my lunches at work this week but it's that tasty that I am going to serve it with tea tonight - meatballs and pasta!

sailorgirl700's picture
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Everyone enjoyed this meal. I made a few changes to it. I used a yellow pepper. I used stock and not wine. I added about 1tsp of mild chilli powder. I did not add cheese or yoghurt, but did make some cheesey herb dumplings which went perfectly with it. I did need to add about 150ml more water during the cooking time. It came out thick and creamy with a great taste.

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