How To Make Butternut Squash Casserole

This butternut squash casserole is full of rich flavours. When the weather starts to turn colder, this casserole dish is the perfect comfort food. Our casserole recipe is packed with goodness, perfect for a midweek dinner.

Ingredients: 

• 2 tbsp olive oil 

• 1 onion, diced 

• 2 garlic cloves, crushed 

• 1 tsp cumin seeds 

• 1 tbsp paprika 

• 225g sweet potato, cut into cubes 

• 1 red pepper, chopped 

• 1 butternut squash, peeled and chopped 

• 400g can chopped tomatoes

• 200ml red wine

• 300ml vegetable stock 

• 75g bulgur wheat

Method: 

Step 1: Using the Morphy Richards Cast Aluminium Casserole Dish, heat the olive oil in the dish and add the garlic and saute the onions for 5-7 minutes. Using the Morphy Richards Solid Spoon, stir in the paprika and cumin seeds and cook for another 2 minutes. Add the red pepper, sweet potato and butternut squash and stir for a further 2 minutes. 

Step 2: Add the tomatoes, vegetable stock, red wine, season and stir, then keep it at a low simmer for 15 minutes. Add in the bulgur wheat then pop the lid over the dish and simmer for another 15 minutes, until the vegetables are softened, the bulgur wheat is cooked and the liquid has thickened. 

Step 3: Transfer into your serving dish and enjoy! 

Recipe inspired by BBCGoodFood.