Name: Butternut squash casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion sliced; 2 garlic cloves, crushed; 1 tsp cumin seeds; 1 tbsp paprika; 225g sweet potato cubed; 1 red pepper deseeded 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; 4 spoonfuls Greek yogurt; a little grated vegetarian cheddar cheese

2 tbsp olive oil
1 onion
sliced
2 garlic
cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato
cubed
1 red pepper
deseeded 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 cheddar
cheese

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.