Butternut Pumpkin & Shiraz Casserole

with Jimmy’s Block Shiraz

One for all the vegetarians amongst us – who says you can’t have a hearty red wine stew without meat?!


2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut pumpkin (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml Shiraz wine
300ml vegetable stock
75g bulgur wheat
2 cups baby spinach

To serve

Greek yogurt
Grated cheddar


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.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked, and the liquid has been absorbed.

Stir through the baby spinach and serve in bowls topped with a spoonful of Greek-style yogurt and some grated cheddar.


Recipe thanks to BBC Good Food: https://www.bbcgoodfood.com/recipes/butternut-squash-casserole