Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how 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 little bit unique. This is gonna smell and look 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. This triple-tested butternut squash recipe combines squash with the sweet and spicy flavour of chorizo in a tasty risotto.
Butternut squash, lentil and chorizo casserole is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Butternut squash, lentil and chorizo casserole is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Butternut squash, lentil and chorizo casserole:
- Get 100 g chorizo
- Get 200 g butternut squash chunks
- Take 200 g cooked green lentils
- Prepare 30 g fennel (1/2) preped cut in small pieces (optional)
- Make ready 160 ml passata
- Get 30 ml white cooking wine (I used pinot grigio)
- Make ready Fresh basil
- Make ready Dried oregano
- Prepare Smoked paprika
- Make ready 100 ml water
- Take 1 finally diced onion
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. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. This butternut squash lentil soup tastes like a bowl of sunshine.
Steps 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.
It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd. These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein! 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!
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