Butternut Squash & Yam Casserole

Name: Butternut Squash and Yam Casserole
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; onions; garlic; cumin seeds; paprika; sweet potatoes, or yams; sweet red bell peppers; butternut squash; tomatoes, canned; red wine; stock; cracked wheat (bulgur); greek yogurt; cheddar cheese

Submitted by happyzhangbo

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 servings

PREP

25 min

COOK

30 min

READY

60 min

Ingredients

1 ½

TABLESPOONS OLIVE OIL
or canola oil

ONIONS
sliced

CLOVES GARLIC
crushed

TEASPOON CUMIN SEEDS
or to taste

TABLESPOON PAPRIKA

225

GRAMS SWEET POTATOES, OR YAMS
cubed

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 *

GRAMS CRACKED WHEAT (BULGUR) *

To serve

TABLESPOONS GREEK YOGURT

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.