Butternut Squash And Bulghar Wheat Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This casserole is really nice in winter and is perfect with fresh bread. I found it in BBC Good Food magazine a few years ago. Ingredients:
2 tablespoons olive oil |
1 onion, sliced |
2 garlic clothes, crushed |
1 teaspoon cumin seeds |
1 tablespoon paprika |
225g/8oz sweet potatoes, cubed |
1 red pepper, deseeded and chopped |
1 butternut squash (about 550g/1lb 4oz), peeled and chopped |
400g can chopped tomatoes |
200ml / 7fl oz red wine |
300ml / 1/2 pint vegetable stock |
75g / 2,3/4 (two & three quarter) oz bulghar wheat |
topping |
4 spoonfuls greek or plain yogurt |
grated cheddar cheese or anything similar |
Directions:
1. In a large pan heat the olive oil, then cook the onion and garlic for 5-7 minutes until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 minutes.
2. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
3. Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 minutes.
4. Stir in the bulgar 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.
5. Serve in bowls topped with a spoonful of Greek style yogurt and grated cheese. It's great with fresh warm bread.
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