Butternut squash casserole

Butternut squash casserole

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(111 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


  • 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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23rd Mar, 2018
Really good dish. Tasty, healthy, economic and easy to prepare. I added chilli for an extra kick but otherwise followed the recipe. It keeps well as the bulgar doesn't go mushy if left. Makes a great lunchbox meal.
22nd Oct, 2017
Extremely tasty. Love serving with fish and some garlic bread, and a few green veg on the side. Gets even better the next day.
18th Mar, 2017
Delicious. I used couscous instead of bulghar wheat and ate it without the cheese as it was so tasty by itself. The squash does need about 30 mins to cook though. Would make again!
4th Jan, 2016
Very average. Improved by cheese because cheese is amazing. Will be removing from my saved recipes.
29th Nov, 2015
Made this for the family tonight and it was a big hit with both my carnivorous husband and baby daughter. I didn't have any bulghar wheat so used cous cous instead which worked fine. Had to cook it a LOT longer than the recipe stated for the squash to cook through though.
10th Nov, 2015
Made this tonight for dinner. Added a splash of balsamic vinegar instead of the wine and it was absolutely delicious. Will definitely make again.
1st Mar, 2015
A delicious dish! my stock of bulghar wheat turned out to be buck wheat, which I used precooked. Added fresh spinach at the end just sufficient to wilt. Sprinkled grated parmesan to serve (needed using up). May not bother with cheese next time. The red wine did enhance the flavours.
4th Jun, 2014
Great dish! Added lemon cous cous instead of the bulghar wheat and it was delicious. Doesn't need 200mls of wine 100mls was fine. Might not even add it next time.
25th Feb, 2014
Tasty and healthy. I've cooked it twice now; the second time I doubled the bulghar wheat to 150g and increased the stock to 400ml, which I thought was better. Apart from that I followed the recipe to the letter. It cooked perfectly in the time stated.
14th Jan, 2014
Lovely vegetarian dinner. I halved the ingredients as I was only making it for myself and my husband and I used white wine instead of red as that was all I had. Added a little ginger too. Turned out lovely. In fact I didn't expect it to be as nice for some reason but it all came together really well, especially with the cheese and yoghurt added at the end. Only thing was that it took a lot longer than the timings stated in the recipe to cook the butternut squash and sweet potato. I had it simmering on a low heat for at least 40 mins before I felt comfortable adding the bulgar wheat. Next time I will just whack the heat up if I am short on time but I felt the gentle cooking was easier on the veg anyway! Really lovely. Will definitely make again!


8th Apr, 2015
Can this dish be frozen?
goodfoodteam's picture
24th Apr, 2015
Hi, thanks for getting in touch. Yes this dish should be fine to freeze at the end of step 2. You may want to add a splash of water when you reheat it to prevent it drying out. 
7th Apr, 2015
Can this dish be frozen?
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