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Fast Guide to Homemade Yummy Butternut Squash Pockets with Pears Lamb’s lettuce

Hoping to eat Butternut Squash Pockets with Pears Lamb’s lettuce a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful instructions on producing a Butternut Squash Pockets with Pears Lamb’s lettuce like a famous chef made.

Butternut Squash Pockets with Pears Lamb’s lettuce

We hope you got insight from reading it, now let's go back to butternut squash pockets with pears lamb’s lettuce recipe. You can have butternut squash pockets with pears lamb’s lettuce using 16 ingredients and 7 steps. Here is how you achieve it.

To make an extraordinary Butternut Squash Pockets with Pears Lamb’s lettuce, below are the ingridients required:

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

After readying the materials, now you are ready to prepare your 5-star Butternut Squash Pockets with Pears Lamb’s lettuce by following the procedures on this section:

  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!.

Recipe : Butternut Squash Pockets with Pears Lamb’s lettuce

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