Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way 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 is gonna smell and look delicious.
Bake butternut squash into a creamy casserole topped with mozzarella cheese for a hearty side or vegetarian main dish. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade. This triple-tested butternut squash recipe combines squash with the sweet and spicy flavour of chorizo in a tasty risotto.
Butternut squash, lentil and chorizo casserole is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Butternut squash, lentil and chorizo casserole is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you cook it.
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
- Make ready 30 g fennel (1/2) preped cut in small pieces (optional)
- Take 160 ml passata
- Prepare 30 ml white cooking wine (I used pinot grigio)
- Prepare Fresh basil
- Make ready Dried oregano
- Prepare Smoked paprika
- Take 100 ml water
- Take 1 finally diced onion
A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You'll love this protein and fiber packed meal! Squash and pumpkin doesn't always have to be sweet. Roasted buttenut squash lends an earthy, nutty flavor to spicy chorizo.
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 luscious squash bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into squares and serve as a main course with a. Review Body: Frustrating that Food & Wine specifically includes this recipe in a collection of great make-ahead casseroles but doesn't give any. Butternut squash lasagna with black lentils and lots of cheese, a delicious vegetarian lasagna perfect in autumn or winter. Butternut Squash Casserole with Pecan Oat StreuselFlavor The Moments. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks.
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