Recipe: Appetizing Butternut squash, lentil and chorizo casserole

Butternut squash, lentil and chorizo casserole. Sometimes I don't have a plan whatsoever for what I'm going to cook. I use it as an opportunity to use. A while back, I was working on a seasonal/celebrational cookbook.

My chorizo didn't crumble as much as yours did when cooked but perhaps I. It can be served hot today and cold tomorrow, as a main dish for meatless meals or as a side dish for a dinner party. That makes it a terrific contender for use in a. You can cook Butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Butternut squash, lentil and chorizo casserole

1. Prepare 100 g of chorizo.
2. It's 200 g of butternut squash chunks.
3. Prepare 200 g of cooked green lentils.
4. Prepare 30 g of fennel (1/2) preped cut in small pieces (optional).
5. You need 160 ml of passata.
6. It's 30 ml of white cooking wine (I used pinot grigio).
7. It's of Fresh basil.
8. It's of Dried oregano.
9. It's of Smoked paprika.
10. You need 100 ml of water.
11. Prepare 1 of finally diced onion.

I just had this the other week. Boil squash and carrot together until the carrot is tender. Being careful with squash, remove its seeds and peel. Last week, I had to run out suddenly to bring my son somewhere right during dinner preparation hour.

Butternut squash, lentil and chorizo casserole step by step

1. 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.
2. In the meantime heat up pan with little bit of olive oil and start sweating onion and garlic off..
3. 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... ;) ).
4. Next add white wine and cook it off for a minute.
5. Next add lentils, smoked paprika, dried oregano and roasted veg.
6. 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.
7. 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..

Fortunately my teens were home to take over. This recipe can be easily halved, but like most recipes with legumes, it improves on the second or third day so don't be afraid of. Here are the ingredients I used. Season with salt and freshly ground black pepper. Meanwhile, for the scone topping, boil the potatoes in pan of boiling salted water.