How to Prepare Ultimate Butternut squash, lentil and chorizo casserole

Butternut squash, lentil and chorizo casserole.

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, butternut squash, lentil and chorizo casserole. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butternut squash, lentil and chorizo casserole is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It's easy, it is quick, it tastes delicious. Butternut squash, lentil and chorizo casserole is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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:

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

Instructions 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..

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