Butternut Squash Casserole

• 2 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tbsp paprika
• 225g sweet potatoes, cubed
• 1 red pepper , deseeded and chopped
• 1 butternut squash (about 550g/1lb 4oz), peeled and chopped
• 400g can chopped tomatoes
• 200ml red wine
• 300ml vegetable stock
• 75g bulghar wheat

Method

1. In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
2. Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulghar wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.
3. Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar