Butternut squash casserole

Butternut squash casserole

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(81 ratings)

Prep: 20 mins Cook: 40 mins


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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  • 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



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

  • 2 garlic cloves, crushed



    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



    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



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


  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

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

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

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

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

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

daro6789's picture

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

yuginteo's picture

Great & easy to make!

ruthyboo's picture

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

conker170's picture

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

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

very lovely!

kkulma's picture

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

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

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

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

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


jayne7310's picture

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

teresabourke's picture

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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