Butternut Squash Casserole

Butternut Squash Casserole

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This butternut squash casserole is a great, wholesome vegetarian dish. The sweet, nutty flavours of butternut squash and sweet potato are enhanced with a Knorr Vegetable Stock Pot, garlic and olive oil, whilst paprika and cumin add a kick of spice.

  • Recipe serves6
  • Preparation time20 minutes
  • Cooking time40 minutes


  • 1 Knorr Vegetable Stock Pot
  • 300 ml Boiling water
  • 30 ml Olive oil
  • 1 Onion, sliced
  • 2 Cloves crushed garlic
  • 5 ml Cumin seeds
  • 15 ml Robertsons Paprika
  • 250 g Sweet potatoes, peeled and cubed
  • 1 Red pepper, seeded and chopped
  • 1 Butternut squash (about 500 g), peeled and cubed
  • 400 g Tin chopped tomatoes
  • 400 g Tin chickpeas, drained
  • 60 ml Grated cheese


  • Preheat oven to 180°C.
  • Place the Knorr Vegetable Stock Pot in the boiling water, stir well and set aside.
  • Heat the olive oil in a large saucepan. Add the onion and garlic and cook on medium heat for 3-4 minutes, until onions start to soften but do not brown. Add the cumin seeds and paprika, stir well then add the sweet potatoes, red pepper and butternut squash. Cook for a further 3-4 minutes on medium heat, stirring regularly.
  • Add the tomatoes, water and vegetable stock, bring to the boil then simmer gently for 3-5 minutes.
  • Add the chickpeas, transfer to a casserole dish and bake in oven for 15-20 minutes. Serve topped with a sprinkle of grated cheese.