Butternut squash casserole

Butternut squash casserole

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(81 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4
A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal313
  • fat9g
  • saturates1g
  • carbs46g
  • sugars0g
  • fibre5g
  • protein7g
  • salt0.47g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tsp cumin seeds
  • 1 tbsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 225g sweet potato, cubed
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 red pepper, deseeded and chopped
  • 1 butternut squash (about 550g/1lb 4oz), peeled and chopped
  • 400g can chopped tomato
  • 200ml red wine
  • 300ml vegetable stock
  • 75g bulghar wheat

To serve

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

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

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Comments (85)

chelle004's picture
3

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
5

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
5

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
5

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
4

left out the wine,served with brocolli. Very tasty just a bit sweet.

daro6789's picture
5

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

yuginteo's picture
5

Great & easy to make!

ruthyboo's picture
5

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

conker170's picture
5

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
4

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
5

very lovely!

kkulma's picture
5

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
5

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
5

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
5

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
5

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
5

Delicious!

jayne7310's picture
1

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

teresabourke's picture
5

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!

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