Butternut Squash and Yam Casserole
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.
or canola oil
or to taste
sweet potatoes, or yams
sweet red bell peppers
deseeded and chopped
1 squash, peeled and chopped
chopped, 1 can
cracked wheat (bulgur)
grated, as needed
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.