Step-by-Step Guide to Prepare Perfect Butternut squash, lentil and chorizo casserole

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

1. Prepare 100 g of chorizo.
2. Provide 200 g of butternut squash chunks.
3. Take 200 g of cooked green lentils.
4. Use 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. Take of Fresh basil.
8. Get of Dried oregano.
9. You need of Smoked paprika.
10. You need 100 ml of water.
11. Get 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..

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