Butternut squash casserole

Butternut squash casserole

Butternut squash casserole

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

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 313
  • Carbohydrates 46
  • Saturated Fat 1
  • Sugar 0
  • Protein 7
  • Fat 9
  • Fiber 5
  • Salt 0.47

Ingredients

  • 2 tbsp olive oil

  • 1 onion, sliced

  • 2 garlic cloves, crushed

  • 1 tsp cumin seeds

  • 1 tbsp paprika

  • 225g sweet potatoes, cubed

  • 1 red pepper, deseeded and chopped

  • 1 butternut squash (about 550g/1lb 4oz), peeled and chopped

  • 400g can chopped tomatoes

  • 200ml red wine

  • 300ml vegetable stock

  • 75g bulghar wheat

  • 4 spoonfuls Greek yogurt

  • a little grated vegetarian cheddar cheese

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.