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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sammarie's picture
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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
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Using Adzuki beans instead of Bulghar this was still delicious! Really savoury and yum

veggiegourmet's picture
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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
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I added chorizo and it worked really well. Love this receipe.

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

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

leanneterry's picture
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Lovely

gemgem2509's picture
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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
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Very tasty with smoked hot paprika and pearled spelt. I skipped the red wine too. Seemed too harsh for the vegetables.

charlief29's picture
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This is delicious!
easily bought ingredients and tastes even better the next day for lunch!

bronianowak's picture
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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
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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
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Really didn't enjoy this.

luciajwalker's picture
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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.

eilidhbedford's picture
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Really delicious. The cheese was nice melted on the top. Very easy.

bubbycole's picture

i use wild rice instead of bulgar wheat-its delicious.

nikkiweller's picture
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Really easy and very tasty, I used couscous instead of bulghur wheat. Next time I would reduce the amount of couscous (or cook it separately) as I found there seemed to be a lot more couscous than veg

forestnuter's picture
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Lovely. Be careful not to put too much bulghar wheat in though!

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