Recipe of Quick Butternut squash, lentil and chorizo casserole

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash, lentil and chorizo casserole. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. This butternut squash casserole is a perfect side dish for Thanksgiving or any fall dinner! Roasted squash, leeks, and herbs fill it with delicious flavor.

Butternut squash, lentil and chorizo casserole is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Butternut squash, lentil and chorizo casserole is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have 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:

1. Prepare 100 g chorizo
2. Make ready 200 g butternut squash chunks
3. Make ready 200 g cooked green lentils
4. Get 30 g fennel (1/2) preped cut in small pieces (optional)
5. Prepare 160 ml passata
6. Prepare 30 ml white cooking wine (I used pinot grigio)
7. Prepare Fresh basil
8. Take Dried oregano
9. Prepare Smoked paprika
10. Prepare 100 ml water
11. Take 1 finally diced onion

View top rated Lentil and squash casserole recipes with ratings and reviews. Courgette And Squash Casserole, Herbed Lentils And Rice Casserole Cooks.com - Recipe - Lentil Casserole. Drain, reserving liquid and add salt and pepper. This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.

Instructions to make Butternut squash, lentil and chorizo casserole:

1. 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
2. In the meantime heat up pan with little bit of olive oil and start sweating onion and garlic off.
3. 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… ;) )
4. Next add white wine and cook it off for a minute
5. Next add lentils, smoked paprika, dried oregano and roasted veg
6. 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
7. 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.

Drain, reserving liquid and add salt and pepper. This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal. 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. All Reviews for Easy Butternut Squash Casserole.

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