The Best Squash Casserole – ever!

by Organikal on November 21, 2006

organic kitchenBBC Good Food Vegetarian Christmas magazine makes a regular appearance at our house at the start of festivities and this year’s issue must be the most useful I’ve ever come across.

The organikal household is busier than ever with real-life 9-5 stuff and I have therefore taken to spending Sundays in the kitchen, immersed in marathon cooking sessions for the week ahead.

Page 11 offered me just the recipe for the cold and windy dark nights we’ve been experiencing of late, and I offer to you my adaptation, which has proved so scrumptious, I’m going to make another batch this weekend. It’s probably likely to be a recipe I’ll keep repeating, but for the lack of a squash….

olive oil
sliced red onion
2 crushed garlic cloves
1 tsp cumin seeds
1 tbsp paprika
3 parsnips, peeled and cubed (the original recipe calls for 225g sweet potato)
1 red pepper, deseeded and chopped
1 butternut squash, peeled and chopped
400g can plum tomatoes (I find the whole plum tomatoes more flavoursome than the chopped?)
200 ml white wine (original recipe calls for red wine – we’ve not often got wine in the house but had friends over for dinner the previous night, so made do with the Pinot Grigot)
300ml veg stock (I never ever make my own stock – instead I rely on Marigold Swiss Vegetable Bouillon Powder – Holland & Barratt stock it and its a great substitute for the real stuff – the Vegan version is great as well)
75g bulghar wheat

1. heat olive oil in large pan, cook onion & garlic for 5-7mins until onion is soft. Add cumin seeds & paprika, cook for 2 mins. Stir in veg, toss with onion & spices for 2 mins.
2. pour tomatoes, wine & stock, season and simmer gently for 15mins. Stir in bulghar wheat, simmer covered for further 15 mins until veg is tender, wheat is cooked and liquid is absorbed.

I left it for about 45 mins to an hour in total on an extremely low heat and it was extra delicious, served with crispy potato skins …

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