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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jayne7310
7th Nov, 2011
1.05
Would not make again, found the dish quite rich with the wine and did not think it complemented the ingredients.
teresabourke
6th Nov, 2011
5.05
Oh this is so yummy for winter! I didn't have wine or bulghar wheat, so I added extra stock and a can of borlotti beans and a red chilli for a bit more heat. Yum!
sfisher4
6th Nov, 2011
A lovely winter dish, I changed the bulgar wheat to Giant Cous Cous and it was still very nice.
natalie_1982
30th Oct, 2011
Such an easy recipe, I found that I needed slightly longer cooking time as the pumpkin and sweet potato were still a bit too firm, and I added 2 small tins of mixed beans instead of bulgar wheat but it was lovely and the sauce was gorgeous and glossy and thick. Will definitely be making this one again, I made it for my lunches at work this week but it's that tasty that I am going to serve it with tea tonight - meatballs and pasta!
sailorgirl700
10th Oct, 2011
5.05
Everyone enjoyed this meal. I made a few changes to it. I used a yellow pepper. I used stock and not wine. I added about 1tsp of mild chilli powder. I did not add cheese or yoghurt, but did make some cheesey herb dumplings which went perfectly with it. I did need to add about 150ml more water during the cooking time. It came out thick and creamy with a great taste.
littlejones
9th Oct, 2011
3.05
This was ok but it felt like there was something lacking. I did miss out the red peppers because I don't like them, but in their place I included spinach, beans and chickpeas. I'm glad I did, because it gave the recipe a bit more variety in colour, taste and texture. I served this with sausages on the side because one of my housemates is vegetarian, and I think if I was making this again for meat eaters only I would cook the sausages in the casserole or maybe add some chorizo. All in all, the recipe is fine and everyone said they enjoyed it, but I was a bit disappointed.
sammarie
22nd Sep, 2011
5.05
Very tasty! I made it with couscous as others suggested but added a little more as it didn't look like enough (125g total). I also added extra stock instead of red wine (reducing the calories too, bonus). I didn't add the yoghurt or cheese at the end and it was still delicious without. It'd go well as a side portion with lamb. The portions looked small but they're deceiving as very filling! I'd make thing again. I'm going to attempt to freeze the leftovers...
therockofdunedin
21st Jun, 2011
5.05
Using Adzuki beans instead of Bulghar this was still delicious! Really savoury and yum
veggiegourmet
19th May, 2011
5.05
This was absolutely delicious, the whole family enjoyed it. The yogurt and cheese are a good addition. I think this will become a regular.
nickyperkins
1st Apr, 2011
4.05
I added chorizo and it worked really well. Love this receipe.

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