Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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. Cut in half, scoop out seeds and cube.
Butternut squash, lentil and chorizo casserole is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Butternut squash, lentil and chorizo casserole is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Get 100 g chorizo
- Take 200 g butternut squash chunks
- Prepare 200 g cooked green lentils
- Make ready 30 g fennel (1/2) preped cut in small pieces (optional)
- Make ready 160 ml passata
- Prepare 30 ml white cooking wine (I used pinot grigio)
- Make ready Fresh basil
- Prepare Dried oregano
- Make ready Smoked paprika
- Take 100 ml water
- Take 1 finally diced onion
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. Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender stems.
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 triple-tested butternut squash recipe combines squash with the sweet and spicy flavour of chorizo in a tasty risotto. A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You'll love this protein and fiber packed meal! This luscious squash bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into squares and serve as a main course with a. Review Body: Frustrating that Food & Wine specifically includes this recipe in a collection of great make-ahead casseroles but doesn't give any.
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