Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Butternut squash, lentil and chorizo casserole is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Butternut squash, lentil and chorizo casserole is something which I’ve loved my whole life.
In a large pot, melt the butter and oil together over medium-high heat. Add the onion, garlic, and butternut squash. Push the squash to the sides of the pot and add the chorizo to the center.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 100 g chorizo
- Get 200 g butternut squash chunks
- Get 200 g cooked green lentils
- Get 30 g fennel (1/2) preped cut in small pieces (optional)
- Get 160 ml passata
- Get 30 ml white cooking wine (I used pinot grigio)
- Get Fresh basil
- Make ready Dried oregano
- Make ready Smoked paprika
- Get 100 ml water
- Prepare 1 finally diced onion
Meanwhile, in a large pan over a medium. Prepare ahead tips for this easy butternut squash recipe. This butternut squash recipe is relatively simple to prepare, but it does take a few steps. You essentially prepare the roasted butternut squash, while boiling the lentils and quinoa each separately.
Instructions to make Butternut squash, lentil and chorizo casserole:
- 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
- In the meantime heat up pan with little bit of olive oil and start sweating onion and garlic off.
- 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… ;) )
- Next add white wine and cook it off for a minute
- Next add lentils, smoked paprika, dried oregano and roasted veg
- 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
- 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 butternut squash and red lentils and toss well in the spices and onion. Pour in the chopped tomatoes and stock and mix together well. Now add the lentils and squash to the onions and pour over the stock. Season well with salt and pepper and bring to the boil. Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic.
So that’s going to wrap it up with this special food butternut squash, lentil and chorizo casserole recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
