Butternut Squash Casserole with Red Wine & Bulgur
DF / SF / 284 Cal in a 400g portion
Fresh butternut, peppers, and sweet potato are simmered gently with bulgur wheat in a red wine and tomato sauce. Delicious with a big lump of crunchy bread.
Butternut Squash, Onion, Mixed Peppers, Sweet Potato, Garlic, Red Wine (Sulphites), Vegetable Stock (Celery), Chopped Tomato, Bulgur Wheat, Olive Oil, Sweet Paprika, Cumin Seeds, Sea Salt, Black Pepper.
Nutrition & Portions Explained
This 400g portion is appropriate for a healthy & active adult with a good appetite.
Delicious with a big lump of crunchy bread.
These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>70ºC) before serving.
For best results use your microwave oven
Puncture the cellophane several times before placing in microwave
From Frozen : Use the Defrost Program or low power for about 12 minutes. Shake or stir the contents and then return at high power for 3/4minutes more to ensure that it is piping hot.
Defrosted : High Setting for about 2/3 minutes
On the Hob
Transfer contents to saucepan and heat slowly until piping hot. Remember to add water to prevent the sauce drying out.
Conventional Fan Oven
Preheat oven to 200ºC. Puncture the cellophane several times before placing in oven for about 30 mins. If defrosted, reduce cooking time to 20 minutes.
Sulphites, celery, wheat.
*As many of our dishes as possible are made without the most common allergens, for instance we use corn flour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.