Simple Way to Prepare Any-night-of-the-week Butternut Squash Pockets with Pears Lamb’s lettuce

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut squash pockets with pears lamb’s lettuce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Butternut Squash Pockets with Pears Lamb’s lettuce is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Butternut Squash Pockets with Pears Lamb’s lettuce is something which I have loved my whole life. They’re fine and they look wonderful.

To begin 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 it.

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