Butternut squash casserole

Butternut squash casserole

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(82 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

    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

    Onion

    un-yun

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

  • 2 garlic cloves, crushed
    Garlic

    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

    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 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
    Cheddar

    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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disco_disco
7th May, 2013
5.05
Great recipe. Very tasty. I added some cinnamon, black pepper and coriander to garnish. I will be sure to use it again.
charlottestone
12th Feb, 2013
5.05
Really easy and tasty. I used more stock instead of wine.
elaines
12th Feb, 2013
4.05
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
6th Jan, 2013
4.05
Very filling! I too replaced the wine with more veg stock & the wheat with couscous.
anjo19
3rd Jan, 2013
5.05
Added Ebly instead of the bulghar wheat - went down a treat and was enjoyed by all!
sasher
29th Dec, 2012
4.05
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
7th Dec, 2012
5.05
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
6th Dec, 2012
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
28th Nov, 2012
4.05
Very good! Healthy, filling and delicately spiced and easy to make, winner all round.
lizleicester
20th Nov, 2012
4.05
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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