Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash, lentil and chorizo casserole is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Butternut squash, lentil and chorizo casserole is something that I have loved my entire life.
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. Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender stems.
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 cook it.
The ingredients needed to make Butternut squash, lentil and chorizo casserole:
- Take 100 g chorizo
- Prepare 200 g butternut squash chunks
- Make ready 200 g cooked green lentils
- Take 30 g fennel (1/2) preped cut in small pieces (optional)
- Take 160 ml passata
- Prepare 30 ml white cooking wine (I used pinot grigio)
- Get Fresh basil
- Make ready Dried oregano
- Get Smoked paprika
- Prepare 100 ml water
- Take 1 finally diced onion
Recipe: Squash Casserole (Vegan, Oil-Free, Plant-Based). Vegan Butternut Squash Casserole Meal PrepMeal Prep On Fleek. This butternut squash casserole is made with cooked and mashed squash, maple syrup, butter, and pecans. If you have a butternut squash left over from your market haul and are not sure what do with it, look no further!
Steps 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.
This butternut squash casserole is made with cooked and mashed squash, maple syrup, butter, and pecans. If you have a butternut squash left over from your market haul and are not sure what do with it, look no further! This butternut squash casserole is a simple combination of mashed. I found the recipe Healing Thai Butternut Squash Lentil Soup because I was looking for something to do with the Coconut Milk my Healthy Tuna Noodle Casserole. Sweet Potato Black Bean Enchiladas with Avocado Lime Crema.
So that’s going to wrap it up with this exceptional food butternut squash, lentil and chorizo casserole recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
