Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Butternut squash, lentil and chorizo casserole When temperature droped down outside and it put me in the mood for nice hearty meal. Thought that could do the job. Make a well in the centre, add the chorizo and fry until cooked through. Add the butternut squash and red pepper fry for another couple of minutes whilst stirring.
Butternut squash, lentil and chorizo casserole is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Butternut squash, lentil and chorizo casserole is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Butternut squash, lentil and chorizo casserole:
- Prepare 100 g chorizo
- Make ready 200 g butternut squash chunks
- Get 200 g cooked green lentils
- Get 30 g fennel (1/2) preped cut in small pieces (optional)
- Make ready 160 ml passata
- Make ready 30 ml white cooking wine (I used pinot grigio)
- Prepare Fresh basil
- Get Dried oregano
- Make ready Smoked paprika
- Make ready 100 ml water
- Make ready 1 finally diced onion
Add the butternut squash and red lentils and toss well in the spices and onion. 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 is sweet, nutty and can be used for all sorts of dishes.
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.
Season well with salt and pepper and bring to the boil. Butternut squash is sweet, nutty and can be used for all sorts of dishes. It's a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. Meanwhile, pour the remaining oil into a large roasting tin, add the squash, tossing to coat in the oil, and season with salt and pepper. How to Make Creamy Lentil Stuffed Butternut Squash.
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