Cooking (quite badly) time; Butternut Squash Casserole

Cooking again. This time I danced to electro music whilst making a very easy butternut squash casserole. It was pretty chill. Now I am blasting Kanye whilst writing this, which is also pretty chill. I think I’m just chill. Maybe it is the detox pukka tea. Probably.

Back to food? I think that might be a good idea.

This recipe is vegetarian, gluten free and I don’t know. Dairy free? Yeah, it’s dairy free. I know people like these things. I just wanted to use a butternut squash.

Ingredients:
– 2 tbsp olive oil
– 1 onion, sliced
– 2 cloves of garlic, crushed
– 1 tsp cumin seeds
– 1 tbsp paprika
– 1 butternut squash, cubed
– About 2 sweet potatoes, cubed
– 1 red pepper
– Can of chopped tomatoes
– 200ml red wine
– 300ml vegetable stock
– About 100g quinoa

To Serve:
– Greek Yoghurt (unless you want to go dairy free but if not it is dead nice, I promise)

Method:
1. Heat your olive oil in a large pan until it sizzles and scares you. Cook your onions and garlic on a low heat until the onions are soft. Took about 5 minutes or so for me, BET YOU CAN’T BEAT ME (Cooking is not a competition, kids).

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2. Plonk in your spices and toss the onions and garlic in them for a minutes or two.

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3. Time to stick in the butternut squash, sweet potato and red pepper. Toss them about and cover them with the spices then leave for about 15 – 20 minutes, on a medium heat.

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4. Add the red wine (hiccup), take a selfie with red wine, then add the vegetable stock and the tomatoes. Give it a stir, then add the quinoa.

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5. Cover it up and simmer on a low to medium heat until the vegetables are soft and the liquid has been absorbed. Think it took about 20 minutes, but I was too busy dancing to electro to be sure.
6. Serve it with a big dollop of Greek yoghurt.

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Happy cooking ^_^

(Adapted from a BBC good food recipe)

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