Squash Casserole
Squash Casserole



  • 2 tbsp olive oil
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 1 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 225g cubed sweet potato
  • 1 butternut squash, chopped
  • 1 red pepper, chopped
  • 400g tin of chopped tomatoes
  • 200ml red wine
  • 300ml veg stock
  • 75g bulgur wheat
  • Heat the oil in a large pan and soften the onion and garlic for 5 mins. Add the paprika and cumin, cook for 2 mins more, then stir in the vegetables and cook for another couple of minutes.
  • Pour in the red wine, stock, tomatoes, and some seasoning, and simmer for 15 mins. Stir in the bulgur wheat, pop on the lid, and simmer for 15 mins more. Serve with crusty bread.
40 mins
4 serving

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