Butternut squash, lentil and chorizo casserole
Butternut squash, lentil and chorizo casserole

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, butternut squash, lentil and chorizo casserole. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut squash, lentil and chorizo casserole is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Butternut squash, lentil and chorizo casserole is something that I have loved my whole life. They’re nice and they look fantastic.

Cut in half, scoop out seeds and cube. This butternut squash casserole is made with cooked and mashed squash, maple syrup, butter, and pecans. If you have a butternut squash left over from your market haul and are not sure what do with it, look no further!

To get started with this particular recipe, we must first prepare a few components. You can cook butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butternut squash, lentil and chorizo casserole:
  1. Prepare 100 g chorizo
  2. Make ready 200 g butternut squash chunks
  3. Get 200 g cooked green lentils
  4. Take 30 g fennel (1/2) preped cut in small pieces (optional)
  5. Take 160 ml passata
  6. Take 30 ml white cooking wine (I used pinot grigio)
  7. Prepare Fresh basil
  8. Prepare Dried oregano
  9. Make ready Smoked paprika
  10. Get 100 ml water
  11. Prepare 1 finally diced onion

Butternut squash quinoa casserole is full of vegetables and makes a delicious vegetarian, gluten-free, and vegan friendly casserole for the whole family. This casserole could have been a food fail. Sometimes I don't have a plan whatsoever for what I'm going to cook. I use it as an opportunity to use.

Steps to make Butternut squash, lentil and chorizo casserole:
  1. Coat preped butternut squash and fennel chunks in olive oil and stick it to pre heated to 180 ° C oven. I would sugest to keep them separeted but if they cut in similar sizez should take about 15 min to cook
  2. In the meantime heat up pan with little bit of olive oil and start sweating onion and garlic off.
  3. 2 min after add chorizo. Cook for few minutes (what I do when chorizo let juices out I dry it out with kitchen paper to absorb all the fat/ you will loose some flavour but you will not get… ;) )
  4. Next add white wine and cook it off for a minute
  5. Next add lentils, smoked paprika, dried oregano and roasted veg
  6. Add passata and water and simmer for few minutes finishing with fresh chopped basil (could do with flat leaf parsley or tarragon). It might be needed to add touch of sugar to balance acidity. Check seasoning
  7. Serve on its own or crusty bread. I had mine with beer can(I used white wine) chicken and wilted spinach. I could see this going really well as a brunch with poached egg.

Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender stems. Just made this but turned it into a casserole. I cooked the veggies and chorizo as suggested and then added a few Butternut squash is hard to peel and dice! My chorizo didn't crumble as much as yours did when cooked but perhaps I.

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