Description
A hearty and flavorful butternut squash casserole featuring sweet potatoes, red pepper, and bulgur wheat simmered in a spiced tomato and red wine sauce, topped with Greek yogurt and vegetarian cheddar for a creamy finish.
Ingredients
Scale
Main 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 bulgur wheat
- 4 spoonfuls Greek yogurt
- a little grated vegetarian cheddar cheese
Instructions
- Heat oil and cook aromatics: In a large pan, heat 2 tbsp of olive oil over medium heat. Add the sliced onion and crushed garlic cloves. Cook for 5-7 minutes until the onion softens, stirring occasionally to prevent burning.
- Add spices: Stir in 1 tsp cumin seeds and 1 tbsp paprika. Continue cooking for another 2 minutes to release the spices’ aroma.
- Add vegetables: Add the cubed sweet potatoes, chopped red pepper, and chopped butternut squash to the pan. Toss them with the onion and spices, cooking for about 2 minutes to combine flavors.
- Add liquids and simmer: Pour in the 400g can of chopped tomatoes, 200ml red wine, and 300ml vegetable stock. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Add bulgur wheat and finish cooking: Stir in 75g bulgur wheat, cover the pan with a lid, and simmer for an additional 15 minutes or until the vegetables are tender, bulgur wheat is cooked through, and most of the liquid has been absorbed.
- Serve: Spoon the casserole into bowls. Top each serving with a spoonful of Greek-style yogurt and a sprinkle of grated vegetarian cheddar cheese for a creamy and cheesy finish.
Notes
- You can substitute bulgur wheat with quinoa or couscous if preferred.
- Adjust the amount of paprika and cumin seeds to your taste for spiciness and warmth.
- For a vegan version, replace Greek yogurt and vegetarian cheddar with plant-based alternatives.
- Serve with crusty bread or a fresh green salad for a complete meal.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: butternut squash casserole, vegetarian casserole, bulgur wheat casserole, spiced vegetable casserole, healthy dinner recipe
