Recipe information
Ingredients for - Butternut squash casserole
2. 1 onion, sliced -
5. 1 tbsp paprika -
6. 225g sweet potato, cubed -
7. 1 red pepper, deseeded and chopped -
8. 1 butternut squash (about 550g/1lb 4oz), peeled and chopped -
10. 200ml red wine -
11. 300ml vegetable stock -
12. 75g bulgur wheat -
13. 4 spoonfuls Greek yogurt -
14. a little grated vegetarian cheddar cheese -
How to cook deliciously - Butternut squash casserole
1. Stage
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. Stage
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. Stage
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
