Butternut casserole Recipe

Butternut casserole

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

Instructions

  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.
Prep. Time: 20 minutes
Cook Time: 40 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Vegetarian
Main Ing.: Vegetables
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