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Butternut squash casserole
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 bulghar wheat
To serve
- 4 spoonfuls Greek yogurt
- a little grated vegetarian cheddar
cheese
Method
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 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.
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
About
Chef - Wafi - Admin
