butternut squash and bulgar wheat casserole

Are we still in squash season? I’m not sure. But if it’s still about, I’d highly recommend this stew, which is also perfect for using up the remains of that packet of bulghar wheat that’s moved from home to flat to flat to home with you over the past 5 years (just me? fine then. potentially you could substitute with couscous and cook for a little less time, but on your own head be it.)

2014-10-23 13.24.25(serves 4)

2 tbsp olive oil
1 onion, sliced
2 crushed garlic cloves
1 tsp cumin seeds
1 tbsp paprika
225g sweet potatoes, peeled and cubed
1 red pepper, chopped
550g butternut squash, peeled and chopped
400g can chopped tomatoes
200ml red wine
300ml vegetable stock
75 g bulghar wheat
Optional: 4 tbsp Greek yoghurt and some grated cheddar to serve

  1. Heat the olive oil in a large pan, and soften the onion and garlic for 5-7 minutes
  2. Add the cumin seeds and paprika and cook for a further 2 minutes
  3. Stir in the sweet potato, red pepper, and squash, and toss with the onion and spices for 2 minutes
  4. Pour in the tomatoes, red wine, and vegetable stock, season, and simmer gently for 15 minutes.
  5. Stir in the bulghar 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.
  6. Serve with yoghurt and cheddar if you want.



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