Butternut squash casserole

Butternut squash casserole

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(83 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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conker170
12th Feb, 2012
5.05
unexpectedly delicious! Needed to use up a butternut squash and this looked easy but I wasn't that inspired by the ingredients. Couldn't have been more wrong - it was really good!! We didn't have any sweet potatoes so I used four small ordinary ones instead which was great as the sqaush was plenty sweet enough.
tinachessun
8th Feb, 2012
4.05
I thought it was a lovely recipe, easy to make and very tasty. I added lentils instead of Bulgar wheat and didn't serve with the yoghurt or cheese. Next time I would probably add a little more paprika to give it more flavour but overall very nice and will definitely make it again
tobes_tjph
7th Feb, 2012
5.05
very lovely!
kkulma
1st Feb, 2012
5.05
Very tasty despite a surprising combination of flavours! Still, I would recommend pre-cooking sweet potatoes and butternut squash in a microwave, then everything takes much less time. I skipped canned tomatoes as I'm not a big fun of them, but the dish was delicious anyway :)
kkulma
1st Feb, 2012
5.05
Very tasty despite a surprising combination of flavours! Still, I would recommend pre-cooking sweet potatoes and butternut squash in a microwave, then everything takes much less time. I skipped canned tomatoes as I'm not a big fun of them, but the dish was delicious anyway :)
briannicholls
31st Jan, 2012
it seems to need lots of garlic or something to lift it. How about borlotti beans or similar ? Im not a lover of squash but my wife is so I'm alwaty looking for ways to cook the stuff
skerries69
27th Jan, 2012
5.05
Really delicious, and I'm not a vegetarian. I did add a little bit of chilli powder, about a quarter of a teaspoon, and half a tin of coconut milk which I had left over and didn't know what to do with.
hazybcheal
15th Jan, 2012
5.05
I made this last night and used new potaoes as I didn't have any sweet potatoes. I also added a can of cannilini beans and upped the amount of bulgar wheat. It was fabulous...very tasty and filling and will certainly be having it again. Highy recommended.
matthias1889
28th Nov, 2011
5.05
Really liked this - very quick and easy to make and once everything's chopped there are only a couple of steps to take as it cooks, leaving plenty of time to enjoy the leftover wine. Didn't have any bulghar wheat so used pearl cous cous instead which worked a treat, and grated parsesan on instead of veggie cheddar .The yoghurt was a fantastic touch and the whole thing went very well with some warm crusty bread and pitta.
annelisarkanen
14th Nov, 2011
5.05
Delicious!

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