Vegetarian casserole recipe for 4 people, takes only 40 mins; recipe has olive oil, onion, garlic, cumin seed, paprika, sweet potato, red pepper, butternut squash, chopped tomato, red wine, vegetable stock, bulgur wheat, greek yogurt and cheddar.
Butternut squash casserole
Course: Vegetarian casserole
Servings
4
servings
Prep time
20 mins
Ingredients
- Red Wine: 200ml red wine
- Red Pepper: 1 red pepper, deseeded and chopped
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, sliced
- Chopped Tomato: 400g can chopped tomato
- Vegetable Stock: 300ml vegetable stock
- Cheddar: a little grated vegetarian cheddar cheese
- Greek Yogurt: 4 spoonfuls Greek yogurt
- Paprika: 1 tbsp paprika
- Butternut Squash: 1 butternut squash (about 550g/1lb 4oz), peeled and chopped
- Sweet Potato: 225g sweet potato, cubed
- Cumin Seed: 1 tsp cumin seeds
- Garlic: 2 garlic cloves, crushed
- Bulgur Wheat: 75g bulgur wheat
Directions
- 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.
