Butternut squash, lentil and chorizo casserole

Name: How to cook Butternut squash, lentil and chorizo casserole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Fittest Chef

Butternut squash, lentil and chorizo casserole

When temperature droped down outside and it put me in the mood for nice hearty meal. Thought that could do the job

Ingredient

Food ration :

2 servings

Cooking time :

30 min

100 g

fennel (1/2) preped cut in small pieces (optional)

160 ml

white cooking wine (I used pinot grigio)

100 ml

Cooking instructions

* Step 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

* Step 2

In the meantime heat up pan with little bit of olive oil and start sweating onion and garlic off.

* Step 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... ;) )

* Step 4

Next add white wine and cook it off for a minute

* Step 5

Next add lentils, smoked paprika, dried oregano and roasted veg

* Step 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

* Step 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.