Potato, parsnip & horseradish baked rosti
A trio of winter vegetables that are the perfect accompaniment to a meal.
Butternut squash casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionsliced
- 2 garliccloves, crushed
- 1 tsp cumin seeds
- 1 tbsp paprika
- 225g sweet potatocubed
- 1 red pepperdeseeded and chopped
- 1 butternut squash(about 550g/1lb 4oz), peeled and chopped
- 400g can chopped tomato
- 200ml red wine
- 300ml vegetable stock
- 75g bulgur wheat
To serve
- 4 spoonfuls Greek yogurt
- a little grated vegetarian cheddarcheese
Nutrition: per serving
- kcal313
- fat9g
- saturates1g
- carbs46g
- sugars0g
- fibre5g
- protein7g
- salt0.47glow
Method
step 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.
step 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.
step 3
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
