Simple Way to Make Ultimate Butternut squash, lentil and chorizo casserole

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites. For mine, I am going to make it a little bit tasty. 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 popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Butternut squash, lentil and chorizo casserole is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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:

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

They're super easy to make, are a healthy fall recipe and perfect as an appetizer or on top of salads. Recipe: Squash Casserole (Vegan, Oil-Free, Plant-Based). 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 green salad. I used soy chorizo instead of the prosciutto.

Steps 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.

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 green salad. I used soy chorizo instead of the prosciutto. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. 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 delicious than you'd.

So that’s going to wrap this up with this exceptional food butternut squash, lentil and chorizo casserole recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!