Butternut Squash Casserole

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

Prep: 20 mins cook: 40 mins

Easily serves 4


  • 2 tbsp olive oil
  • onion, sliced
  • 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

To serve

  • 4 spoonfuls Greek yogurt
  • a little grated vegetarian cheddarcheese
  1. In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened.
  2. Add the cumin seeds and paprika, then cook for a further 2 mins.
  3. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
  4. Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins.
  5. 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