Simple Way to Prepare Gordon Ramsay Butternut squash, lentil and chorizo casserole

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash, lentil and chorizo casserole. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Butternut squash, lentil and chorizo casserole is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Butternut squash, lentil and chorizo casserole is something that I have loved my entire life.

Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. This butternut squash casserole is a perfect side dish for Thanksgiving or any fall dinner! Roasted squash, leeks, and herbs fill it with delicious flavor.

To begin with this recipe, we must first prepare a few ingredients. You can cook butternut squash, lentil and chorizo casserole using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash, lentil and chorizo casserole:

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

This butternut squash lentil soup tastes like a bowl of sunshine. It's chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you'd. Today I'm showing you my favorite LENTIL PATTIES with butternut squash and quinoa. They're super easy to make, are a healthy fall recipe and perfect as an appetizer or on top of salads.

Steps 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.

Today I'm showing you my favorite LENTIL PATTIES with butternut squash and quinoa. They're super easy to make, are a healthy fall recipe and perfect as an appetizer or on top of salads. Recipe: Squash Casserole (Vegan, Oil-Free, Plant-Based). Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook I found the recipe Healing Thai Butternut Squash Lentil Soup because I was looking for something to do with the Coconut Milk my supermarket online sent.

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