Name: Butternut squash casserole
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -; 4 spoonfuls Greek yogurt -; a little grated vegetarian cheddar cheese -

Ingredients for - Butternut squash casserole

1. 2 tbsp olive oil

2. 1 onion, sliced

3. 2 garlic cloves, crushed

4. 1 tsp cumin seeds

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

9. 400g can chopped tomato

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.