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)

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
5

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.

littlejones's picture
3

This was ok but it felt like there was something lacking. I did miss out the red peppers because I don't like them, but in their place I included spinach, beans and chickpeas. I'm glad I did, because it gave the recipe a bit more variety in colour, taste and texture. I served this with sausages on the side because one of my housemates is vegetarian, and I think if I was making this again for meat eaters only I would cook the sausages in the casserole or maybe add some chorizo.
All in all, the recipe is fine and everyone said they enjoyed it, but I was a bit disappointed.

sammarie's picture
5

Very tasty! I made it with couscous as others suggested but added a little more as it didn't look like enough (125g total). I also added extra stock instead of red wine (reducing the calories too, bonus). I didn't add the yoghurt or cheese at the end and it was still delicious without. It'd go well as a side portion with lamb. The portions looked small but they're deceiving as very filling! I'd make thing again. I'm going to attempt to freeze the leftovers...

therockofdunedin's picture
5

Using Adzuki beans instead of Bulghar this was still delicious! Really savoury and yum

veggiegourmet's picture
5

This was absolutely delicious, the whole family enjoyed it. The yogurt and cheese are a good addition. I think this will become a regular.

nickyperkins's picture
4

I added chorizo and it worked really well. Love this receipe.

silvermixx's picture
4

A good Winter warmer!
I used creme fraiche rather than yoghurt, which went well, and also didn't bother peeling the squash as it's skin softens up when cooked.

dideto's picture
5

I love vegetarian food and enjoyed it very much.Very tasty i will make it again.

dorothyd's picture
4

Thought this was wonderful and very tasty. My husband, who does not think much of veggie food, even said how lovely it was.

gemgem2509's picture
4

this was a lovely recipe after a couple of touch ups, and served mine with lamb chops, and my veggie housemate had just the stew. went down well with all!

spcottrell's picture
4

Very tasty with smoked hot paprika and pearled spelt. I skipped the red wine too. Seemed too harsh for the vegetables.

charlief29's picture
5

This is delicious!
easily bought ingredients and tastes even better the next day for lunch!

bronianowak's picture
5

This is now a firm favourite in my house. It is warming, tasty and so easy to make. I use quinoa instead of bulgar wheat to increase the protein content and I use more stock instead of red wine. I add some fresh red chillies too for an extra kick. Great recipe!

audreym29's picture
5

mmmmmm, a delicious recipe! I omitted the tinned tomatoes (as my boyfriend has an allergy) and just added some extra stock. It was nice and spicy as I used a hot smoked paprika which gave it a lovely flavour. Woudl have gone nicely with some yoghurt but I didn't have any. I think next time I would use quinoa instead of bulghar wheat to give it some protein.

emmagotz's picture
1

Really didn't enjoy this.

luciajwalker's picture
5

This recipe is absolutely fantastic, i do tend to follow it measure by measure and my family absolutely love it. It has remained a firm winter favourite for the past two years!

I would definitely recommend you try it.

teffalump's picture

Very disappointed in this recipe. Despite cooking as described, the squash remained uncooked and it tasted quite bland. I had to chuck the whole lot in the bin after a couple of mouthfuls.

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