Hi, I’m Laura. Today, I’m gonna show you how to prepare butternut squash, lentil and chorizo casserole recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Butternut squash, lentil and chorizo casserole Recipe
Butternut squash, lentil and chorizo casserole is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Butternut squash, lentil and chorizo casserole is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Butternut squash, lentil and chorizo casserole:
- Take 100 g chorizo
- Get 200 g butternut squash chunks
- Prepare 200 g cooked green lentils
- Get 30 g fennel (1/2) preped cut in small pieces (optional)
- Take 160 ml passata
- Prepare 30 ml white cooking (I used pinot grigio)
- Make ready Fresh basil
- Get Dried oregano
- Take Smoked paprika
- Get 100 ml water
- Take 1 finally diced onion
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 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 can(I used white ) chicken and wilted spinach. I could see this going really well as a brunch with poached egg.
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