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Great recipe for Butternut squash, lentil and chorizo casserole. When temperature droped down outside and it put me in the mood for nice hearty meal. 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 get started with this recipe, we must first prepare a few components. You can cook butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you can achieve that.
Composition needed to serve Butternut squash, lentil and chorizo casserole:
- 100 g chorizo
- 200 g butternut squash chunks
- 200 g cooked green lentils
- 30 g fennel (1/2) preped cut in small pieces (optional)
- 160 ml passata
- 30 ml white cooking wine (I used pinot grigio)
- Fresh basil
- Dried oregano
- Smoked paprika
- 100 ml water
- 1 finally diced onion
Pour in the chopped tomatoes and stock and mix together well. Prepare ahead tips for this easy butternut squash recipe. This butternut squash recipe is relatively simple to prepare, but it does take a few steps. You essentially prepare the roasted butternut squash, while boiling the lentils and quinoa each separately.
Steps 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.
Once the butternut squash is fork-tender and the lentils are cooked, reduce heat. There's no doubt that lentil soup is one of the best stick-to-your-ribs meatless meals around, providing a wallop of protein with every bite. That being said, I was quickly lured over to the meaty side with the first slurp of this chorizo and butternut squash lentil soup. Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Back to Squash and Lentil Stew.
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