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

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced

    Onion

    un-yun

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

  • 2 garlic cloves, crushed

    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

    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 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

    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, questions and tips

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Comments (85)

Leopoldoni's picture

Very average. Improved by cheese because cheese is amazing. Will be removing from my saved recipes.

marley88's picture
3.75

Made this for the family tonight and it was a big hit with both my carnivorous husband and baby daughter. I didn't have any bulghar wheat so used cous cous instead which worked fine. Had to cook it a LOT longer than the recipe stated for the squash to cook through though.

Multichef's picture

Made this tonight for dinner. Added a splash of balsamic vinegar instead of the wine and it was absolutely delicious. Will definitely make again.

sbrown1368's picture

A delicious dish! my stock of bulghar wheat turned out to be buck wheat, which I used precooked. Added fresh spinach at the end just sufficient to wilt. Sprinkled grated parmesan to serve (needed using up). May not bother with cheese next time. The red wine did enhance the flavours.

MartineU's picture

Great dish! Added lemon cous cous instead of the bulghar wheat and it was delicious. Doesn't need 200mls of wine 100mls was fine. Might not even add it next time.

foodie64mum's picture
4

Tasty and healthy. I've cooked it twice now; the second time I doubled the bulghar wheat to 150g and increased the stock to 400ml, which I thought was better. Apart from that I followed the recipe to the letter. It cooked perfectly in the time stated.

joolzabelle's picture

Lovely vegetarian dinner. I halved the ingredients as I was only making it for myself and my husband and I used white wine instead of red as that was all I had. Added a little ginger too. Turned out lovely. In fact I didn't expect it to be as nice for some reason but it all came together really well, especially with the cheese and yoghurt added at the end. Only thing was that it took a lot longer than the timings stated in the recipe to cook the butternut squash and sweet potato. I had it simmering on a low heat for at least 40 mins before I felt comfortable adding the bulgar wheat. Next time I will just whack the heat up if I am short on time but I felt the gentle cooking was easier on the veg anyway! Really lovely. Will definitely make again!

SophieB1402's picture

Made this last week and it was absolutely delicious! Didn't add the cheddar at the end, but garnished with some fresh coriander instead. Fantastic winter meal- warming, filling and healthy too!

CillaNeo's picture

Just made this now, first time using the wheat, and it's lovely, i added fresh tomatoes instead of tinned and had to double the liquid, I also using stock instead of wine and added mushrooms, really lovely meal!

normasnockers's picture

great recipe didn't bother with the cheese tasty enough on its own

disco_disco's picture
5

Great recipe. Very tasty. I added some cinnamon, black pepper and coriander to garnish. I will be sure to use it again.

charlottestone's picture
5

Really easy and tasty. I used more stock instead of wine.

elaines's picture
4

Delicious and satisfying winter warm-up food. I added a handful of red lentils along with the bulghar wheat to add a bit more protein. Keeps well in the fridge for a few days and makes a good lunchbox to take to work

rocketrick's picture
4

Very filling! I too replaced the wine with more veg stock & the wheat with couscous.

anjo19's picture
5

Added Ebly instead of the bulghar wheat - went down a treat and was enjoyed by all!

sasher's picture
4

I added parsnips, carrots and mushrooms just because they needed using up. Loved the texture with the bulghar wheat. Great dish and surprisingly filling.

ballymac676's picture
5

After years of making the same old (vegetarian) dishes, I now have great choice thanks to this website. I always read the comments so I too used ordinary potatoes, omitted the wheat for lentils but otherwise followed the recipe. Thought the end result was delicious. Will def make again and soon.

twinkledome's picture

Yummy, quick and easy. I add mince meat instead of bulgar and often just use regular potatoes instead of sweet ones. Often skip the wine as I don't think it needs it. Definitely a staple in our house.

dixie123's picture
4

Very good! Healthy, filling and delicately spiced and easy to make, winner all round.

lizleicester's picture
4

Made this for a vegetarian visitor and it was quickly demolished by all the carnivores present who ate it as a side dish with a chorizo sausage meal.

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Questions (3)

NO's picture

Can this dish be frozen?

goodfoodteam's picture

Hi, thanks for getting in touch. Yes this dish should be fine to freeze at the end of step 2. You may want to add a splash of water when you reheat it to prevent it drying out. 

NO's picture

Can this dish be frozen?

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