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Butternut squash casserole

Butternut squash casserole

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A star rating of 4.5 out of 5.113 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal313
fat9g
saturates1g
carbs46g
sugars0g
fibre5g
protein7g
low insalt0.47g
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Ingredients

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 tbsp paprika
  • 225g sweet potato, cubed
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 4.5 out of 5.113 ratings
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