Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Bake butternut squash into a creamy casserole topped with mozzarella cheese for a hearty side or vegetarian main dish. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade. Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender stems.
Butternut squash, lentil and chorizo casserole is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Butternut squash, lentil and chorizo casserole is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Butternut squash, lentil and chorizo casserole:
- Make ready 100 g chorizo
- Take 200 g butternut squash chunks
- Take 200 g cooked green lentils
- Prepare 30 g fennel (1/2) preped cut in small pieces (optional)
- Prepare 160 ml passata
- Prepare 30 ml white cooking wine (I used pinot grigio)
- Make ready Fresh basil
- Make ready Dried oregano
- Get Smoked paprika
- Prepare 100 ml water
- Take 1 finally diced onion
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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.
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. This triple-tested butternut squash recipe combines squash with the sweet and spicy flavour of chorizo in a tasty risotto. This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal. Just made this but turned it into a casserole.
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