Butternut Squash Pockets with Pears Lamb’s lettuce
Butternut Squash Pockets with Pears Lamb’s lettuce

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, butternut squash pockets with pears lamb’s lettuce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Butternut Squash Pockets with Pears Lamb’s lettuce is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Butternut Squash Pockets with Pears Lamb’s lettuce is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash pockets with pears lamb’s lettuce using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Pockets with Pears Lamb’s lettuce:
  1. Make ready For the pockets
  2. Prepare 650 g butternut squash
  3. Make ready 5 slices vegan bacon (zucchini) (see recipe)
  4. Make ready Salt, Pepper
  5. Take 1/4 tsp nutmeg
  6. Make ready 6 tbsp grated smoked cheese
  7. Make ready 1 tsp lemon juice
  8. Take For the Salad:
  9. Get 4-5 tbsp almond flakes
  10. Take 4 handful lambs lettuce
  11. Make ready 1 1/2 pear
  12. Take 1 tsp lemon juice
  13. Get For the dressing:
  14. Make ready 100 ml olive oil
  15. Get 50 red wine vinegar
  16. Make ready Salt, Pepper
Steps to make Butternut Squash Pockets with Pears Lamb’s lettuce:
  1. In a frying pan roast the almonds, the set aside for cooling.
  2. Peel the butternut squash, cutting into about 1cm cubes. With some oil in a wok, pan fry the b.squash cubes till get some colour and getting softer a bit while season with some black pepper and some nutmeg. In a separate bowl mash the half of the squash with a fork, then stir in the lemon juice, the zucchini bacon slice bits, the grated cheese and the rest of the butternut squash.
  3. 10 minutes before using, take the puff pastry out of the fridge. Divide into 6 squares, and spoon about 2 tbsp of filling onto them.
  4. Mix 1-2 tbsp flour with a tiny amount of water, brushing the edge of each squares. Pinch the puff pastry in a diagonal direction and brush the top of each pastries with vegan melted butter.
  5. Line a baking sheet with parchment paper and place the pastry squares into it. Bake them for 15-20 minutes in a preheated 200°C oven.
  6. Thin slice the pears into a bowl, sprinkle with some lemon juice. Add the rest of the ingredients stirring well. Shake the dressing ingredients very well in a separate bottle and add to the salad.
  7. Serve the this salad with the butternut squash pockets…Bon appetite!

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