Steps to Prepare Quick Butternut squash, lentil and chorizo casserole

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. This time, I will make it a little bit unique. 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 well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Butternut squash, lentil and chorizo casserole is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:

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

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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.

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