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Best Advice to Producing 5-Star Butternut squash, lentil and chorizo casserole

Wishing to dine Butternut squash, lentil and chorizo casserole a best restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with clear procedures on preparing a Butternut squash, lentil and chorizo casserole like a famous chef made.

Butternut squash, lentil and chorizo casserole

We hope you got insight from reading it, now let's go back to butternut squash, lentil and chorizo casserole recipe. To cook butternut squash, lentil and chorizo casserole you need 11 ingredients and 7 steps. Here is how you cook it.

To make an unforgettable Butternut squash, lentil and chorizo casserole, below are the components required:

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

After readying the materials, next you are ready to prepare your tasty Butternut squash, lentil and chorizo casserole by following the instructions on this section:

  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..

That being said, I was quickly lured over to the meaty side with the first slurp of this chorizo and butternut squash lentil soup. Stir in the squash and lentils. Pour over the stock and season to taste. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

Recipe : Butternut squash, lentil and chorizo casserole

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