Butternut Squash And Bulghar Wheat Casserole
From matfromengland 14 years agoIngredients
- 2 tablespoons olive oil shopping list
- 1 onion, sliced shopping list
- 2 garlic clothes, crushed shopping list
- 1 teaspoon cumin seeds shopping list
- 1 tablespoon paprika shopping list
- 225g/8oz sweet potatoes, cubed shopping list
- 1 red pepper, deseeded and chopped shopping list
- 1 butternut squash (about 550g/1lb 4oz), peeled and chopped shopping list
- 400g can chopped tomatoes shopping list
- 200ml / 7fl oz red wine shopping list
- 300ml / 1/2 pint vegetable stock shopping list
- 75g / 2,3/4 (two & three quarter) oz bulghar wheat shopping list
- TOPPING: shopping list
- 4 spoonfuls Greek or plain yogurt shopping list
- Grated cheddar cheese or anything similar shopping list
How to make it
- 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.
- Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
- Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 minutes.
- 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.
- Serve in bowls topped with a spoonful of Greek style yogurt and grated cheese. It's great with fresh warm bread.
People Who Like This Dish 4
- kaijavb MD
- victoriaregina USA, VA
- javakittie Atlanta, GA
- lasaf St. Paul, MN
- matfromengland Peterborough, GB
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The Rating
Reviewed by 2 people-
So healthy and delicious. Flagged and 5 forks.
Vickievictoriaregina in USA loved it -
This will be great. The farmer's markets will be full of squash soon. I might have to dig out my bread machine to make bread to go with this one. Thanks for posting.
lasaf in St. Paul loved it
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