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Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Butternut squash, lentil and chorizo casserole is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Butternut squash, lentil and chorizo casserole is something which I’ve loved my entire life.
That being said, I was quickly lured over to the meaty side with the first slurp of this chorizo and butternut squash lentil soup. Prepare ahead tips for this easy butternut squash recipe. This butternut squash recipe is relatively simple to prepare, but it does take a few steps.
To get started with this recipe, we must prepare a few components. You can have butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you can achieve that.
Ingredients of Butternut squash, lentil and chorizo casserole:
- Take chorizo
- Take butternut squash chunks
- Make ready cooked green lentils
- Prepare fennel (1/2) preped cut in small pieces (optional)
- Prepare passata
- Prepare white cooking wine (I used pinot grigio)
- Take Fresh basil
- Make ready Dried oregano
- Make ready Smoked paprika
- Get water
- Get finally diced onion
The casserole is topped with a generous amount of Parmesan cheese and baked in the oven until the sauce gets all bubbly and delicious. I really recommend using a block of Parmesan cheese and grating it fresh for this recipe. Of course, it has to have Spanish chorizo sausage. During the Fall and Winter, I like to add whatever squash and root vegetables I have on hand.
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.
Since this meal is on my menu for the week, I decided to pull this recipe that I posted on foodie.com last year. This week I'll add pumpkin and carrots. This easy chorizo and butternut squash soup is the perfect Autumn soup recipe - simple to prepare and best eaten in a cozy room on a cold day. The rendered chorizo fat creates a super flavorful base for this spicy, hearty soup. We used chicken chorizo but an authentic pork chorizo would taste delicious as well.
That’s the recipe for Butternut squash, lentil and chorizo casserole. See to it you attempt it in the house, so that your household or buddies have range in terms of food.
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