Recipe of Ultimate Butternut squash, lentil and chorizo casserole

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Butternut squash, lentil and chorizo casserole is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Butternut squash, lentil and chorizo casserole is something which I’ve loved my whole life.

Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. This butternut squash casserole is a perfect side dish for Thanksgiving or any fall dinner! Roasted squash, leeks, and herbs fill it with delicious flavor.

To begin with this recipe, we have to first prepare a few ingredients. You can cook butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash, lentil and chorizo casserole:

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

If you want to serve this Acorn and Butternut Squash Gratin Casserole for your Thanksgiving or Christmas, here are some other suggestions of. DESCRIPTION This another delicious Butternut Squash recipe. #butternutsquash #recipe #food. Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender stems.

Instructions 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. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd.

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