Butternut squash casserole

Butternut squash casserole

A warming seasonal dish with a fusion of flavours, excellent for winter evenings

Nutrition and additional data

Nutrition: per serving

Substances

Most likely the most extensively-utilized oil in cooking, olive oil is pressed from fresh olives. It’s…

Onions are endlessly versatile and an vital ingredient in numerous recipes. Native to Asia…

Component of the lily, or alium, family, of which onions are also a member, garlic is a single of the most…

A spice that’s central to Hungarian cuisine, paprika is produced by drying a particular kind of…

Sweet potato

Sweet potatoes have a creamy texture and a sweet-spicy flavour that tends to make them ideal for savoury…

  • 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 write-up” data-tooltip-w >cheddar cheese

    As soon as cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese created by a particular…

    In a massive pan, heat the olive oil, then cook onion and garlic for 5-seven mins until the onion is softened. Include the cumin seeds and paprika, then cook for a even more 2 mins. 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 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins much more until finally the veggies are tender, the bulgur wheat is cooked and the liquid has been absorbed.

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

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