Butternut Squash Casserole
This hearty vegetable stew is bursting with flavors and textures that will warm you from the inside out. The combination of sweet potatoes, butternut squash, and red peppers simmered in a fragrant blend of spices creates a comforting and satisfying dish. Topped with a dollop of creamy Greek yogurt and a sprinkle of grated vegetarian cheddar, this stew is a delightful treat for the taste buds.
— Constant Cookbook
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
- 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.
- 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.
- Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 313 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.47 milligram of sodium
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