Sausage, chorizo, butternut squash and lentil casserole

Chorizo stew

This casserole is wonderful at this time of year. It’s full of tasty morsels and is good for you too, being a complete meal in one. This casserole is very easy to make – it is best cooked slowly for as long as possible, but the amount of time it takes to prepare is fairly minimal. I assembled all the ingredients and left it to bake in my lovely new cast iron casserole dish from Pro Cook. It looks rather smart and is it makes life even easier, as it looks good enough to serve on the table.

This is a seriously delicious, hearty winter-warmer that is great served with some steamed vegetables.

Sausage, chorizo, butternut squash and lentil casserole

Serves 4 generously

Ingredients

2 tsp olive oil

8 good quality pork sausages

200g chorizo, chopped into 1 cm dice

1 butternut squash peeled, seeds removed and diced

1 x 400g tin chopped tomatoes

300ml chicken stock

400g cooked green lentils, diced

2 tsp thyme leaves, fresh or dried

Sea salt and pepper, to taste

Method

Preheat the oven to 140C.

Start by adding the oil to a large non-stick pan. Add the sausages and cook for 10 minutes until the skins are well-browned. Now, add the chorizo and cook for a further 10 minutes.

Transfer the sausages and chorizo to a large, lidded casserole dish. Add the remaining ingredients. Stir well and bake with the lid on for 4-6 hours, stirring occasionally.

Serve with fresh vegetables. Any leftovers keep well, freeze well too and taste even better the next day.

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