Butternut Squash & Yam Casserole
This casserole was scrumptious, the butternut squash and the sweet potatoes turned out soft, sweet and full of flavor; burglar gave the meaty texture and soaked all the delicious flavor; tomato, red wine and stock made a delicious base for this casserole.
Yield
4 servingsPrep
25 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
or canola oil |
|
| 1 |
onions
sliced |
|
|
| 4 | cloves |
garlic
crushed |
|
| ¾ | teaspoon |
cumin seeds
or to taste |
|
| 1 | tablespoon |
paprika
|
|
| 225 | grams |
sweet potatoes, or yams
cubed |
|
| 1 | large |
sweet red bell peppers
deseeded and chopped |
|
| 550 | grams |
butternut squash
1 squash, peeled and chopped |
*
|
| 400 | grams |
tomatoes, canned
chopped, 1 can |
|
| 200 | millilitres |
red wine
|
|
| 300 | millilitres |
stock
vegetable |
*
|
| 75 | grams |
cracked wheat (bulgur)
|
*
|
| To serve | |||
| 4 | tablespoons |
greek yogurt
|
|
|
cheddar cheese
grated, as needed |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
or canola oil |
|
| 1 | each |
onions
sliced |
|
| 4 | cloves |
garlic
crushed |
|
| 3.8 | ml |
cumin seeds
or to taste |
|
| 15 | ml |
paprika
|
|
| 225 | grams |
sweet potatoes, or yams
cubed |
|
| 1 | large |
sweet red bell peppers
deseeded and chopped |
|
| 1 | each |
butternut squash
1 squash, peeled and chopped |
*
|
| 4E+2 | grams |
tomatoes, canned
chopped, 1 can |
|
| 2E+2 | millilitres |
red wine
|
|
| 3E+2 | millilitres |
stock
vegetable |
*
|
| 75 | grams |
cracked wheat (bulgur)
|
*
|
| To serve: | |||
| 6E+1 | ml |
greek yogurt
|
|
| 1 | x |
cheddar cheese
grated, as needed |
*
|
Directions
In a large pan, heat the olive oil, then cook onion and garlic for about 6 minutes until the onion is softened. Stir in the cumin seeds and paprika, then cook for a further 2 minutes.
Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 minutes. Add the tomatoes, red wine and vegetable stock, season, then simmer gently for another 15 minutes.
Stir in the bulghar wheat, cover with a lid, then simmer for 15 minutes more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.
Top with a spoonful of Greek yogurt and grated cheddar cheese. Serve warm.
