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Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Butternut squash, lentil and chorizo casserole is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Butternut squash, lentil and chorizo casserole is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To get started 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 can achieve it.
The ingredients needed to make Butternut squash, lentil and chorizo casserole:
- Make ready 100 g chorizo
- Make ready 200 g butternut squash chunks
- Get 200 g cooked green lentils
- Get 30 g fennel (1/2) preped cut in small pieces (optional)
- Prepare 160 ml passata
- Make ready 30 ml white cooking wine (I used pinot grigio)
- Prepare Fresh basil
- Make ready Dried oregano
- Take Smoked paprika
- Get 100 ml water
- Get 1 finally diced onion
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 Casserole with Pecan Oat StreuselFlavor The Moments. Thrilled with butternut squash recipes now.
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.
Went to a roadside stand and bought butternut We love butternut squash and this was excellent. I must say that because of the high baking temp. Hi Karen, It's really nice served with my Cheesy Lentil Bolognese Casserole or Crowd-Pleasing Vegan Caesar. Butternut squash lasagna with black lentils and lots of cheese, a delicious vegetarian lasagna perfect in autumn or winter. A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils!
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