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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, butternut squash pockets with pears lamb’s lettuce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Butternut Squash Pockets with Pears Lamb’s lettuce is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Butternut Squash Pockets with Pears Lamb’s lettuce is something that I have loved my whole life.

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

The ingredients needed to make Butternut Squash Pockets with Pears Lamb’s lettuce:
  1. Get For the pockets
  2. Get 650 g butternut squash
  3. Take 5 slices vegan bacon (zucchini) (see recipe)
  4. Get Salt, Pepper
  5. Make ready 1/4 tsp nutmeg
  6. Make ready 6 tbsp grated smoked cheese
  7. Take 1 tsp lemon juice
  8. Prepare For the Salad:
  9. Make ready 4-5 tbsp almond flakes
  10. Take 4 handful lambs lettuce
  11. Make ready 1 1/2 pear
  12. Get 1 tsp lemon juice
  13. Make ready For the dressing:
  14. Prepare 100 ml olive oil
  15. Take 50 red wine vinegar
  16. Make ready 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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