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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butternut squash pockets with pears lamb’s lettuce. It is one of my favorites. 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 favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Butternut Squash Pockets with Pears Lamb’s lettuce is something which I’ve loved my entire life.

To begin with this recipe, we have to 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 that.

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