Pork and Butternut Squash Goulash Cobbler

Name: Pork and Butternut Squash Goulash Cobbler
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 250 g lean pork fillet, trimmed and cut into chunks; 160 g butternut squash, peeled and cubed; 3 celery sticks, chopped; 1 green pepper, deseeded and diced; 100 g button mushrooms, stalks removed and large ones halved; 2 cloves garlic, finely grated; 4 tsp olive oil; 350 ml boiling water; 1 tsp vegetable bouillon powder; 2 tbsp tomato puree; 1/2 tsp caraway seeds; 2 tsp smoked paprika; 100 g spelt wholemeal flour; 2 tsp baking powder; 100 g natural yogurt; 1 tbsp milk, for glazing; 160 g cooked cabbage, to serve

This hearty pork and butternut squash goulash cobbler pairs smoky paprika, tender vegetables, and lean pork with a golden wholemeal spelt topping. It is a comforting oven-baked dinner that feels rich and satisfying without being heavy.

Servings2 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

lean pork fillet, trimmed and cut into chunks
250 g
butternut squash, peeled and cubed
160 g
celery sticks, chopped
3
green pepper, deseeded and diced
1
button mushrooms, stalks removed and large ones halved
100 g
garlic, finely grated
2 cloves
olive oil
4 tsp
boiling water
350 ml
vegetable bouillon powder
1 tsp
tomato puree
2 tbsp
caraway seeds
0.5 tsp
smoked paprika
2 tsp
spelt wholemeal flour
100 g
baking powder
2 tsp
natural yogurt
100 g
milk, for glazing
1 tbsp
cooked cabbage, to serve
160 g

Step-by-Step Instructions

Heat the ovenproof non-stick pan over medium-high heat and add 1 tsp olive oil. Add the pork chunks and cook for 5-7 minutes, turning often, until lightly browned on the outside. Stir in the celery, butternut squash, green pepper, and mushrooms, then cook for another 3-4 minutes to soften slightly.

Add the caraway seeds and smoked paprika, stirring for 30 seconds to release their aroma. Pour in the boiling water, then stir in the vegetable bouillon powder, tomato puree, and grated garlic. Cover and simmer for 20 minutes, or until the squash and vegetables are tender. Remove the lid and simmer for 5 minutes more so the sauce thickens slightly.

Heat the oven to 220C/200C fan/gas 7. For the cobbler topping, mix the spelt wholemeal flour and baking powder in a bowl. Stir the yogurt with 1 tbsp olive oil, then add it to the flour and mix with a table knife until a soft dough forms. Knead very lightly, shape into a thick log, and cut into 6 rounds.

Arrange the dough rounds over the goulash. Brush with a little milk, if using, and sprinkle with a small pinch of caraway seeds. Bake for 15-20 minutes, until the topping is golden and cooked through. Serve hot with cooked cabbage on the side, if liked.