Dinner

Butternut Squash and Sweet Potato Bulgur Wheat Casserole with Yogurt and Cheddar Recipe

ByJake Silas December 8, 2025December 8, 2025

Introduction

This butternut squash casserole is a hearty and comforting dish perfect for chilly evenings. Packed with sweet potatoes, spices, and bulghar wheat, it offers a satisfying blend of flavors and textures. Topped with creamy Greek yogurt and cheddar, it’s a delicious meal all year round.

A black stone pot filled with a stew made of small orange and yellow chunks, likely vegetables, mixed with pieces of meat and grains that look like barley, creating a mix of warm, earthy colors with a rough texture. A black spoon rests inside the pot, partially submerged in the stew, and the background shows some roasted vegetable slices and a piece of bread blurred out, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potatoes, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomatoes
200ml red wine
300ml vegetable stock
75g bulghar wheat
4 spoonfuls Greek yogurt
A little grated vegetarian cheddar cheese

Instructions

Step 1: In a large pan, heat the olive oil over medium heat. Add the sliced onion and crushed garlic and cook for 5-7 minutes until the onion softens.
Step 2: Add the cumin seeds and paprika to the pan and cook for another 2 minutes to release their flavors.
Step 3: Stir in the cubed sweet potato, chopped red pepper, and chopped butternut squash. Toss everything together with the onions and spices for 2 minutes.
Step 4: Pour in the chopped tomatoes, red wine, and vegetable stock. Season to taste with salt and pepper. Bring to a gentle simmer and cook uncovered for 15 minutes.
Step 5: Stir in the bulghar wheat, cover the pan with a lid, and simmer for another 15 minutes until the vegetables are tender, the bulghar wheat is cooked, and the liquid is absorbed.
Step 6: Serve the casserole in bowls topped with a spoonful of Greek yogurt and a sprinkle of grated vegetarian cheddar cheese.

Tips & Variations

For extra flavor, try adding a pinch of chili flakes with the spices for a subtle heat.
Substitute bulghar wheat with quinoa or couscous if preferred.
Use smoked paprika for a deeper smoky taste.
Make it vegan by swapping Greek yogurt and cheddar for plant-based alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A black, round pot with three horizontal ridges holds a chunky stew made of beef, orange and yellow cubed vegetables, and red pieces of peppers. A black metal spoon rests inside the pot, submerged in the stew, showing the mix of soft meat and slightly tender vegetables. The pot sits on a wooden surface with some crumbs visible nearby, suggesting a rustic setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can replace the canned chopped tomatoes with fresh ripe tomatoes, roughly chopped. You may need to cook them a little longer to break them down and release their juices.