Butternut squash casserole

• olive oil↗2 tbsp tbsp
• onion↗1 1

  sliced

• garlic↗2 2

  cloves, crushed

• cumin seeds↗1 tsp tsp
• paprika↗1 tbsp tbsp
• sweet potato↗225g g

  cubed

• red pepper↗1 1

  deseeded and chopped

• butternut squash↗1 1

  (about 550g/1lb 4oz), peeled and chopped

• chopped tomato400g can g
• red wine↗200ml ml
• vegetable stock↗300ml ml
• bulgur wheat↗75g g
• Greek yogurt↗4 spoonfuls spoonfuls
• grated vegetarian cheddar↗a little

  cheese

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.