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Butternut Squash Casserole

Serves 4: Prep time 20 mins: Cooking time 40 mins


2 tbsp Rapeseed Oil

1 Onion, sliced

2 Garlic Cloves, crushed

1 tsp Cumin seeds

1 tsp paprika

1 Pepper, deseeded & chopped

1 Butternut Squash, peeled & chopped (approx 550g)

400g Chopped Tomatoes

200ml Red Wine

300ml Vegetable Stock

75g bulger Wheat

To serve

4 Spoonful's Greek Yogurt

A little grated Cornish Smuggler Cheese


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.

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