Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
I peeled and chopped the butternut squash and cooked the chorizo cooled and refrigerated the day before to save time. I followed this recipe exactly except I cooked the lasagna noodles according to. Butternut Squash Enchilada Casserole- roasted butternut squash layered with tortillas, peppers, black beans and enchilada sauce.
Butternut squash, lentil and chorizo casserole is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Butternut squash, lentil and chorizo casserole is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have 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
- Make ready 200 g cooked green lentils
- Take 30 g fennel (1/2) preped cut in small pieces (optional)
- Get 160 ml passata
- Take 30 ml white cooking wine (I used pinot grigio)
- Prepare Fresh basil
- Prepare Dried oregano
- Make ready Smoked paprika
- Get 100 ml water
- Get 1 finally diced onion
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! This butternut squash casserole is a simple combination of mashed. A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils!
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 triple-tested butternut squash recipe combines squash with the sweet and spicy flavour of chorizo in a tasty risotto. Butternut squash lasagna with black lentils and lots of cheese, a delicious vegetarian lasagna perfect in autumn or winter. Large Butternut Squash, whole or pre-cut (I like pre-cut squashes, especially for a dish like this, when I can simply put the chunks in the water and boil. If you want to serve this Acorn and Butternut Squash Gratin Casserole for your Thanksgiving or Christmas, here are some other suggestions of. See more ideas about Butternut squash casserole, Squash casserole, Butternut.
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