Butternut squash casserole

A pan of food on a tray Casserole Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:40 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 313
fat 9g
saturates 1g
carbs 46g
sugars 0g
fibre 5g
protein 7g
salt 0.47g


  • 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
Mediterranean vegetables with lamb

To serve

  • 4 spoonfuls Greek yogurt
  • a little grated vegetarian cheddar cheese


  • STEP 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.

  • STEP 2
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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.

  • STEP 3

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

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