Steps to Make Homemade Butternut squash, lentil and chorizo casserole

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Butternut squash, lentil and chorizo casserole is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Butternut squash, lentil and chorizo casserole is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin 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:

1. Get 100 g chorizo
2. Get 200 g butternut squash chunks
3. Make ready 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. Prepare 30 ml white cooking wine (I used pinot grigio)
7. Prepare Fresh basil
8. Take Dried oregano
9. Take Smoked paprika
10. Get 100 ml water
11. Get 1 finally diced onion

This butternut squash casserole is made with cooked and mashed squash, maple syrup, butter, and pecans. If you have a butternut squash left over from your market haul and are not sure what do with it, look no further! This butternut squash casserole is a simple combination of mashed. DESCRIPTION This another delicious Butternut Squash recipe.

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.

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So that is going to wrap it up for this special food butternut squash, lentil and chorizo casserole recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!