Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Butternut squash, lentil and chorizo casserole is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Butternut squash, lentil and chorizo casserole is something that I have loved my whole life.
In a large pot, melt the butter and oil together over medium-high heat. Add the onion, garlic, and butternut squash. Push the squash to the sides of the pot and add the chorizo to the center. The flavoursome Cirio chopped tomatoes form the perfect back drop to the butternut squash, chorizo, cumin, paprika and sherry flavours and bulgar wheat provides some lovely texture to the mix as well as absorbing lots of the lovely juices.
To begin with this particular recipe, we must first prepare a few components. 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:
- Get 100 g chorizo
- Get 200 g butternut squash chunks
- Take 200 g cooked green lentils
- Take 30 g fennel (1/2) preped cut in small pieces (optional)
- Get 160 ml passata
- Make ready 30 ml white cooking wine (I used pinot grigio)
- Take Fresh basil
- Prepare Dried oregano
- Get Smoked paprika
- Make ready 100 ml water
- Make ready 1 finally diced onion
You essentially prepare the roasted butternut squash, while boiling the lentils and quinoa each separately. Stir in the roasted red peppers and heat. The Secret Supper Club - Yorkshire Chorizo Bean Soup. Sweet Potato and Lentil Bake Sweet potatoes layered with spiced lentils and baked Pumpkin with hummus Baked pumpkin with hummus, pink peppercorns and thyme Butternut, Chestnuts, Tahini A warming butternut squash soup with chestnuts and tahini.
Instructions 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.
The Secret Supper Club - Yorkshire Chorizo Bean Soup. Sweet Potato and Lentil Bake Sweet potatoes layered with spiced lentils and baked Pumpkin with hummus Baked pumpkin with hummus, pink peppercorns and thyme Butternut, Chestnuts, Tahini A warming butternut squash soup with chestnuts and tahini. Add the chorizo and red chilli, and cook for a further minute until the chorizo releases its red juices. Mix together squash, apples, raisins in casserole dish. Place pats of butter on top.
So that’s going to wrap this up with this special 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 more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
