Butternut Squash and Yam Casserole Recipe

Name: Butternut Squash and Yam Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil or canola oil; 1 each onions sliced; 4 cloves garlic crushed; 3/4 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; 1 each butternut squash about 550g, peeled and chopped; 400 grams tomatoes, canned chopped, 1 can; 200 millilitres red wine; 300 millilitres stock vegetable; 75 grams cracked wheat (bulgur); 4 tablespoons greek yogurt; 1 x cheddar cheese grated, as needed

Servings: persons

1 1/2 tablespoons olive oil or canola oil
1 each onions sliced
4 cloves garlic crushed
3/4 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
1 each butternut squash about 550g, peeled and chopped
400 grams tomatoes, canned chopped, 1 can
200 millilitres red wine
300 millilitres stock vegetable
75 grams cracked wheat (bulgur)
4 tablespoons greek yogurt
1 x cheddar cheese grated, as needed

1
In a large pan, heat the olive oil, then cook onion and garlic for about 6 minutes until the onion is softened.
2
Stir in the cumin seeds and paprika, then cook for a further 2 minutes.
3
Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 minutes.
4
Add the tomatoes, red wine and vegetable stock, season, then simmer gently for another 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
Top with a spoonful of Greek yogurt and grated cheddar cheese.
7
Serve warm.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil or canola oil, 1 each onions sliced, 4 cloves garlic crushed, 3/4 teaspoon cumin seeds or to taste, and more.

Yes, Butternut Squash and Yam Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Yam Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions