Recipe of Perfect Butternut Squash Pockets with Pears Lamb’s lettuce

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, butternut squash pockets with pears lamb’s lettuce. It is one of my favorites. This time, 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 favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Butternut Squash Pockets with Pears Lamb’s lettuce is something that I’ve loved my whole life. They’re nice and they look fantastic.

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