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Butternut Squash and Yam Casserole

 
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This casserole was scrumptious, the butternut squash and the sweet potatoes turned out soft, sweet and full of flavor; burglar gave the meaty texture and soaked all the delicious flavor; tomato, red wine and stock made a delicious base for this casserole.

Yield

4

servings

Prep

25

min

Cook

30

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ tablespoons olive oil
or canola oil
1 onions
sliced
4 cloves garlic
crushed
¾ teaspoon cumin seeds
or to taste
1 tablespoon paprika
225 grams sweet potatoes, or yams
cubed
1 large sweet red bell peppers
deseeded and chopped
550 grams butternut squash
1 squash, peeled and chopped
*
400 grams tomatoes, canned
chopped, 1 can
200 millilitres red wine
300 millilitres stock
vegetable
*
75 grams cracked wheat (bulgur)
*
To serve:
4 tablespoons greek yogurt
cheddar cheese
grated, as needed
*

Directions

In a large pan, heat the olive oil, then cook onion and garlic for about 6 minutes until the onion is softened. Stir in 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 minutes. Add the tomatoes, red wine and vegetable stock, season, then simmer gently for another 15 minutes.

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.

Top with a spoonful of Greek yogurt and grated cheddar cheese. Serve warm.

 

* not incl. in nutrient facts

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Comments

Whittier, United States
 over 2 years ago

Too detailed to much ingredients I had to cut it down

Nutrition Facts

Serving Size 505g (17.8 oz)
Amount per Serving
Calories 37115% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 186mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 20%
Sugars g
Protein 8g
Vitamin A 260% Vitamin C 131%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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