Hello everybody, it is Louise, 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 will make it a bit tasty. This is gonna smell and look delicious.
Butternut squash, lentil and chorizo casserole is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Butternut squash, lentil and chorizo casserole is something that I’ve loved my entire life. They are fine and they look fantastic.
When temperature droped down outside and it put me in the mood for nice hearty meal. Thought that could do the job Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression.
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:
- Take 100 g chorizo
- Prepare 200 g butternut squash chunks
- Prepare 200 g cooked green lentils
- Prepare 30 g fennel (1/2) preped cut in small pieces (optional)
- Prepare 160 ml passata
- Make ready 30 ml white cooking wine (I used pinot grigio)
- Take Fresh basil
- Get Dried oregano
- Prepare Smoked paprika
- Make ready 100 ml water
- Prepare 1 finally diced onion
Since this meal is on my menu for the week, I decided to pull this recipe that I posted on foodie.com last year. This week I'll add pumpkin and carrots. De-seed butternut squash and pepper and dice into small pieces. Heat the oil in a pan and add the butternut squash, pepper and onion.
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.
Add the dried herbs, water and lentils. Cook's Tips: 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. Stir in the squash and lentils. Pour over the stock and season to taste.
So that is going to wrap this up for this special food butternut squash, lentil and chorizo casserole recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
