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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

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 get started with this recipe, we must prepare a few components. You can have butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you can achieve it.

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

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 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 for this special food butternut squash, lentil and chorizo casserole recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!