Easiest Way to Make Quick Butternut Squash Pockets with Pears Lamb’s lettuce

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make 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 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’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. 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 first prepare a few components. 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. Get For the pockets
2. Take butternut squash
3. Take vegan bacon (zucchini) (see recipe)
4. Prepare Salt, Pepper
5. Take nutmeg
6. Take grated smoked cheese
7. Get lemon juice
8. Take For the Salad:
9. Get almond flakes
10. Make ready lambs lettuce
11. Get pear
12. Take lemon juice
13. Make ready For the dressing:
14. Take olive oil
15. Make ready 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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