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)

eilidhbedford's picture

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

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

Lovely. Be careful not to put too much bulghar wheat in though!

anna-pie's picture

Absolutely delicious recipe. Swapped wine for extra stock and greek yoghurt was a nice serving suggestion.

michele37's picture

I am not a lover of wine so I just made more vegetable stock and instead of the bulgar wheat I added quorn mince and the taste was amazing, utterly delicious, also I am doing the weightwatchers diet and this is only 1 point per serving!

amcoop's picture

Very nice and tasty, certainly not too sweet at all. Was a little unsure about cooking this after the negative comments but I shouldn't have worried as it was lovely and went down a treat. Didn't use any wine, just replaced that with more stock. I used cous cous instead of the bulgar wheat. Put in 200g of dry cous cous and upped the amount of stock and turned out great. Very filling too! Will be making again.

ljwarrington's picture

this recipe was just ok. the taste was quite dull even with wine and yogurt.

barbinabox's picture

I had no wine or yoghurt so just added a little more stock and the whole family enjoyed this meal immensely. Very tasty and very filling. My only gripe is that I hate peeling butternut squash!

hellyv's picture

Having read the reviews I was very enthusiastic about this dish but unfortunatley was left feeling rather disspointed. The dish is very sweet will not be on my list of dinners as my hubbie could only manage one mouthful so I'm bringing the remainder to work with me for my lunch day after day after day !!!

cassandramcintyre's picture

This dish is great. I have made a few times. Everybody loves it!

Goes well with the parsnip rosti although is just as good on its own!

miamia's picture

Lovely flavours! I used millet instead of bulghar wheat, which worked well, will definitely make again.

alice_stainer's picture

Although I'm not veggie, lots of my friends are, so I seem to cook a lot of meat-free dinner parties and am always on the hunt for new recipes. Thought this one fitted the bill perfectly, as it can accommodate possible late guests, uses easily-acquired ingredients and is very tasty. Recommended!

notmum's picture

Really tasty although it didn't seem to make much and I eat really small portions, perhaps I went wrong somewhere? I will be making it again though and loved the bulghar wheat.

ugly_catfish's picture

I made this for my family for dinner tonight and it went down really well.
Exceedingly easy to make, all ingredients were easy to get hold off (if not already in the store cupboard) and the result was great!

hayleygrice's picture

Found this easy to make and tasty, and a good way to get your veg in! If you make it without wine it's great for slimmers too. I added more bulgur wheat as wanted more texture and 75g just wasn't enough. Will make again.

ajhutchinson's picture

This is a really tasty dish! We have used Brown rice instead of Bulghar Wheat too.

w01026's picture

Forgot to add my 5 stars as hubby and I both loved it.

w01026's picture

I used stock instead of wine and served with soured cream and it was gorgeous.

thecakelady's picture

this recipe is heavenly, so good in fact we are having it again this week (this is rare!) I used couscous and made it separately (adding hot water and leaving for five mins under tea towel) and then added to casserole at the end. This made it nice and moist. I served it with grated cheese, yoghurt and corriander. Great for lunch the next day and great for babies too, my 11 month old loved it with mashed avocado mixed in.


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