Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, butternut squash, lentil and chorizo casserole. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut squash, lentil and chorizo casserole is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Butternut squash, lentil and chorizo casserole is something which I’ve loved my whole life. They are fine and they look wonderful.
Cut in half, scoop out seeds and cube. 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!
To begin 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 it.
The ingredients needed to make Butternut squash, lentil and chorizo casserole:
- Prepare 100 g chorizo
- Take 200 g butternut squash chunks
- Prepare 200 g cooked green lentils
- Prepare 30 g fennel (1/2) preped cut in small pieces (optional)
- Make ready 160 ml passata
- Take 30 ml white cooking wine (I used pinot grigio)
- Make ready Fresh basil
- Get Dried oregano
- Take Smoked paprika
- Get 100 ml water
- Prepare 1 finally diced onion
Recipe: How to make Chorizo and Butternut Squash Enchiladas: Authentic Easy Enchilada Recipe! A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You'll love this protein and fiber packed meal! Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender Stir in chorizo and season with salt.
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.
Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most 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.
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