Butternut squash casserole

Butternut squash casserole

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(86 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 bulgur 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 bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur 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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15th Dec, 2013
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
30th Nov, 2013
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!
3rd Oct, 2013
great recipe didn't bother with the cheese tasty enough on its own
7th May, 2013
Great recipe. Very tasty. I added some cinnamon, black pepper and coriander to garnish. I will be sure to use it again.
12th Feb, 2013
Really easy and tasty. I used more stock instead of wine.
12th Feb, 2013
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
6th Jan, 2013
Very filling! I too replaced the wine with more veg stock & the wheat with couscous.
3rd Jan, 2013
Added Ebly instead of the bulghar wheat - went down a treat and was enjoyed by all!
29th Dec, 2012
I added parsnips, carrots and mushrooms just because they needed using up. Loved the texture with the bulghar wheat. Great dish and surprisingly filling.
7th Dec, 2012
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.


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