Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Butternut squash, lentil and chorizo casserole is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Butternut squash, lentil and chorizo casserole is something that I’ve loved my whole life.
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. Squash and pumpkin doesn't always have to be sweet.
To get started with this particular recipe, we must prepare a few ingredients. 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
- Make ready 200 g butternut squash chunks
- Prepare 200 g cooked green lentils
- Make ready 30 g fennel (1/2) preped cut in small pieces (optional)
- Take 160 ml passata
- Prepare 30 ml white cooking wine (I used pinot grigio)
- Make ready Fresh basil
- Make ready Dried oregano
- Get Smoked paprika
- Make ready 100 ml water
- Take 1 finally diced onion
Hi Karen, It's really nice served with my Cheesy Lentil Bolognese Casserole or Crowd-Pleasing Vegan Caesar Salad. I just had this the other week. 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. Butternut Squash Casserole with Pecan Oat StreuselFlavor The Moments. Butternut squash lasagna with black lentils and lots of cheese, a delicious vegetarian lasagna perfect in autumn or winter. 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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