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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mexicanna's picture
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Totally delicious but I didn't have paprika so cooked it without and it was still incredibly tasty. The addition of yoghurt to serve made it extra special.

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