Vegan Squash Casserole

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin 
1 tbsp paprika
225g sweet potato, cubed
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
1 spring cabbage, roughly chopped
A little grated vegan cheddar cheese

Method

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 and paprika, then cook for a further 2 mins. Stir in the sweet potato, and butternut squash and toss with the onion and spices for 2 mins.

Pour in the vegetable stock, season, then simmer gently for 15 mins. Stir in the cabbage, cover with a lid, then simmer for 15 mins more until the vegetables are tender and the liquid has been absorbed.

Serve in bowls topped with some grated vegetarian cheddar.