Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites. This time, I will make it a little 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 popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Butternut squash, lentil and chorizo casserole is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butternut squash, lentil and chorizo casserole:

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

My chorizo didn't crumble as much as yours did when cooked but perhaps I. 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.

Steps to make Butternut squash, lentil and chorizo casserole:

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.

Hi Karen, It's really nice served with my Cheesy Lentil Bolognese Casserole or Crowd-Pleasing Vegan Caesar. Butternut Squash Casserole with Pecan Oat StreuselFlavor The Moments. A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You'll love this protein and fiber packed meal! Squash and pumpkin doesn't always have to be sweet.

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