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Butternut Squash and Yam Casserole

  • 4servings
  • 60minutes
  • 371calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons olive oil or canola oil

  2. 1 each onion sliced

  3. 4 cloves garlic crushed

  4. 3/4 teaspoon cumin seeds or to taste

  5. 1 tablespoon paprika

  6. 225 grams sweet potatoes, or yams cubed

  7. 1 large sweet red bell pepper deseeded and chopped

  8. 1 each butternut squash about 550g, peeled and chopped

  9. 400 grams tomatoes, canned chopped,

  10. 1 can

  11. 200 millilitres red wine

  12. 300 millilitres stock vegetable

  13. 75 grams whole wheat bulgur

  14. To serve:

  15. 4 tablespoons greek yogurt

  16. 1 x cheddar cheese grated, as needed*

Instructions Jump to Ingredients ↑

  1. In a large pan, heat the olive oil, then cook onion and garlic for about 6 minutes until the onion is softened.

  2. Stir in the cumin seeds and paprika, then cook for a further 2 minutes.

  3. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 minutes.

  4. Add the tomatoes, red wine and vegetable stock, season, then simmer gently for another 15 minutes.

  5. 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.

  6. Top with a spoonful of Greek yogurt and grated cheddar cheese.

  7. Serve warm.

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