Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Butternut squash, lentil and chorizo casserole is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Butternut squash, lentil and chorizo casserole is something which I have loved my entire 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. Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender stems.
To get started with this particular recipe, we must 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
- Make ready 200 g butternut squash chunks
- Take 200 g cooked green lentils
- Make ready 30 g fennel (1/2) preped cut in small pieces (optional)
- Take 160 ml passata
- Take 30 ml white cooking wine (I used pinot grigio)
- Get Fresh basil
- Prepare Dried oregano
- Get Smoked paprika
- Take 100 ml water
- Get 1 finally diced onion
This butternut squash casserole is a simple combination of mashed. 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. It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd.
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 butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd. This triple-tested butternut squash recipe combines squash with the sweet and spicy flavour of chorizo in a tasty risotto. This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal. Just made this but turned it into a casserole.
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