Chorizo butternut squash casserole. While squash is baking, brown chorizo in a skillet on the stovetop. When it's halfway done add the chopped onion. When squash is done, pour into a colander to drain the water then put it back into the pan.
Place squash in a large saucepan and cover with water; bring to a boil.
Squeeze a lime wedge over and top with cilantro.
Serve with additional lime wedges for squeezing over.
You can cook Chorizo butternut squash casserole using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chorizo butternut squash casserole
- It's 1 1/2 lb of chorizo.
- You need 1 1/2 lb of butternut squash.
- You need 6 large of eggs.
- You need 2 tbsp of butter.
- It's 1/4 tsp of salt.
- It's 1/4 tsp of ground black pepper.
- It's 14 oz of coconut milk.
- You need 1 tbsp of baking powder.
- Prepare 2 cup of sharp cheddar cheese shredded.
- It's 1/2 large of onion, chopped.
- You need 1 pinch of salt.
Sometimes I don't have a plan whatsoever for what I'm going to cook. I use it as an opportunity to use. That makes it a terrific contender for use in a. Season to taste with salt and pepper, place in a bowl and set aside to cool.
Chorizo butternut squash casserole instructions
- Preheat oven 400° Fahrenheit..
- Peel and dice the squash. Remove the seeds..
- melt the butter in a pan and fry the onion and squash. Cook till tender add salt and pepper..
- Break up the chorizo. Add to squash. Cook till done..
- Beat the eggs add salt, and milk. Mix well..
- Add squash, chorizo mixture to an oven safe dish. Add baking powder to egg mixture and pour over squash mixtue mixing well..
- Add cheese on top bake in oven 35-40 minutes. Let rest 10 minutes covered..
- Serve I hope you enjoy!.
These tacos are super tasty and healthy! Tacos are a favorite in my house, and not just on a Tuesday. Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature. Serve with slices of baguette or another crusty bread and a green salad.