Easiest Way to Prepare Homemade Butternut squash, lentil and chorizo casserole

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Before you jump to Butternut squash, lentil and chorizo casserole recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the environment we are all going to have to make some changes. These changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is actually something we can all perform, without difficulty. It's about being sensible, most of the time.

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

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

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

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..

It's a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. Meanwhile, pour the remaining oil into a large roasting tin, add the squash, tossing to coat in the oil, and season with salt and pepper. How to Make Creamy Lentil Stuffed Butternut Squash. First, slice your butternut squash in half, lengthwise. Scoop out the seeds and gunk, then transfer the squash halves to a large baking sheet, cut side up.

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