60 minutes
A hearty casserole combining the sweetness of butternut squash and sweet potatoes with a savory blend of spices and a rich tomato-wine sauce, topped with Greek yogurt and melted vegetarian cheddar cheese.
tablespoons
Medium Onion, sliced
each
Garlic Clove, crushed
each
Cumin Seeds
teaspoons
tablespoons
Sweet Potato, cubed
0 oz
Red Pepper, deseeded and chopped
each
Butternut Squash, peeled and chopped
0 oz
Chopped Tomatoes, canned
0 oz
0.25 fluid ounces
0.25 fluid ounces
Bulgur Wheat
0 oz
0 spoonfuls
Vegetarian Cheddar Cheese, grated
to taste
1. Prep Work
Begin by preparing your vegetables. Peel and cube the sweet potato, deseed and chop the red pepper, and peel and chop the butternut squash into bite-sized pieces. Set aside.
2. Sauté the Aromatics
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the sliced onion and crushed garlic and sauté for 5-7 minutes until the onion softens and becomes translucent.
3. Spice It Up
Stir in the cumin seeds and paprika, cooking for an additional 2 minutes to allow the spices to release their flavors.
4. Veggie Toss
Add the prepared sweet potato, red pepper, and butternut squash to the pan. Toss to coat with the onion and spice mixture and cook for 2 more minutes.
5. Simmer and Sauce
Pour in the canned chopped tomatoes, red wine, and vegetable stock. Season with salt and pepper to your liking. Allow the mixture to simmer gently for 15 minutes.
6. Bulgur Integration
Mix in the bulgur wheat, then cover the pan with a lid. Continue to simmer for another 15 minutes until the vegetables are tender, the bulgur wheat is fully cooked, and the liquid has been mostly absorbed.
7. Serve and Garnish
Distribute the gratin evenly into serving bowls. Top each serving with a generous spoonful of Greek yogurt and a sprinkle of grated vegetarian cheddar cheese.
. Meat Lovers' Gratin
. Mediterranean Gratin
. Blue Cheese and Walnut Gratin
. Tomato-Based Gratin
. Pesto Crumb Topping
Peel the butternut squash and sweet potatoes with a sturdy vegetable peeler. When slicing, aim for uniform thickness. A mandoline can help achieve consistent, thin slices, which is crucial for even cooking and layering.
Gently heat your cream with aromatics such as garlic, thyme, or sage, and a pinch of nutmeg. This step infuses the cream with flavor and adds depth to the dish. Let it infuse for about 15 to 20 minutes, then strain the cream before using.
Opt for butternut squash and sweet potatoes that feel heavy for their size, which indicates they are fresh and moist. Uniform sizes in the butternut squash pieces will ensure even cooking.
Allow the gratin to rest for at least 10 minutes after baking. This rest period lets the dish set up, making it easier to serve while also allowing the flavors to meld.
Salt and pepper each layer of vegetables as you create them. This ensures that every bite is well-seasoned. Don't be afraid to use your hands to sprinkle and distribute the seasoning evenly.
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