Butternut squash casserole

bulghar wheat casserole chopped tomato chopped tomatoes cumin seed cumin seeds flavorsome flavoursome fusion greek yogurt healthy paprika pumpkin red pepper red peppers red wine spice spices squash sweet potato sweet potatoes veggie warming winter

N/A

Source

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

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 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.