Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really 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 butternut squash casserole is made with cooked and mashed squash, maple syrup, butter, and pecans.
Butternut squash, lentil and chorizo casserole is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Butternut squash, lentil and chorizo casserole is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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
- Make ready 200 g butternut squash chunks
- Prepare 200 g cooked green lentils
- Take 30 g fennel (1/2) preped cut in small pieces (optional)
- Get 160 ml passata
- Get 30 ml white cooking wine (I used pinot grigio)
- Get Fresh basil
- Make ready Dried oregano
- Prepare Smoked paprika
- Take 100 ml water
- Get 1 finally diced onion
This triple-tested butternut squash recipe combines squash with the sweet and spicy flavour of chorizo in a tasty risotto. Thrilled with butternut squash recipes now. 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.
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.
Hi Karen, It's really nice served with my Cheesy Lentil Bolognese Casserole or Crowd-Pleasing Vegan Caesar. Cheesy Butternut Squash Casserole + Thanksgiving Giveaway! This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal. Squash and pumpkin doesn't always have to be sweet. Roasted buttenut squash lends an earthy, nutty flavor to spicy chorizo.
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