Name: Butternut squash casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
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

Butternut squash casserole

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

1 hr total 20 min prep 40 min cook 4 313 cal

Instructions

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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.
2 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.
3 Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.