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Hello Mom, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Butternut squash, lentil and chorizo casserole is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Butternut squash, lentil and chorizo casserole is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first 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.
Ingredients of Butternut squash, lentil and chorizo casserole:
- Make ready chorizo
- Prepare butternut squash chunks
- Get cooked green lentils
- Make ready fennel (1/2) preped cut in small pieces (optional)
- Take passata
- Prepare white cooking wine (I used pinot grigio)
- Prepare Fresh basil
- Prepare Dried oregano
- Prepare Smoked paprika
- Get water
- Take 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.
How to Process 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.
Hopefully the dishes over can maintain your household together. Gather in an enjoyable ambience.
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