Butternut Squash and Yam Casserole

• 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.

olive oil, onions, garlic, cumin seeds, paprika, sweet potatoes, sweet red bell peppers, butternut, tomatoes, red wine, vegetable, cracked wheat, greek yogurt, cheddar cheese

Taken from recipeland.com/recipe/v/butternut-squash-yam-casserole-51518 (may not work)