Butternut squash, lentil and chorizo casserole. All Reviews for Butternut Squash Chorizo Lasagna. I peeled and chopped the butternut squash and cooked the chorizo cooled and refrigerated the day before to save time. I followed this recipe exactly except I cooked the lasagna noodles according to the package directions before layering into.
I did start cooking the squash first before adding the onions because I thought it would take a little longer to get. This hearty butternut squash lentil soup is a comforting and nutrient dense superfood soup, featuring lentils, kale, and leeks. Ready for the coziest, most This butternut squash lentil soup tastes like a bowl of sunshine. You can have 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
- It's 100 g of chorizo.
- Prepare 200 g of butternut squash chunks.
- You need 200 g of cooked green lentils.
- Prepare 30 g of fennel (1/2) preped cut in small pieces (optional).
- Prepare 160 ml of passata.
- You need 30 ml of white cooking wine (I used pinot grigio).
- Prepare of Fresh basil.
- You need of Dried oregano.
- Prepare of Smoked paprika.
- It's 100 ml of water.
- Prepare 1 of finally diced onion.
It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more. 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.
Butternut squash, lentil and chorizo casserole instructions
- 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..
Roughly mash the squash with a potato masher until most of the big chunks are gone. When Mom didn't couldn't get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. 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.