Easiest Way to Prepare Favorite Butternut Squash Pockets with Pears Lamb’s lettuce

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash pockets with pears lamb’s lettuce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut Squash Pockets with Pears Lamb’s lettuce is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Butternut Squash Pockets with Pears Lamb’s lettuce is something that I have loved my entire life.

To get started with this recipe, we must first 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 can achieve that.

The ingredients needed to make Butternut Squash Pockets with Pears Lamb’s lettuce:

1. Prepare 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. Take 6 tbsp grated smoked cheese
7. Get 1 tsp lemon juice
8. Prepare For the Salad:
9. Take 4-5 tbsp almond flakes
10. Prepare 4 handful lambs lettuce
11. Prepare 1 1/2 pear
12. Make ready 1 tsp lemon juice
13. Get For the dressing:
14. Make ready 100 ml olive oil
15. Get 50 red wine vinegar
16. Get Salt, Pepper

Instructions 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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