Hi, I am Joana. Today, I’m gonna show you how to prepare butternut squash pockets with pears lamb’s lettuce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut Squash Pockets with Pears Lamb’s lettuce Recipe
Butternut Squash Pockets with Pears Lamb’s lettuce is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Butternut Squash Pockets with Pears Lamb’s lettuce is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have butternut squash pockets with pears lamb’s lettuce using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Pockets with Pears Lamb’s lettuce:
- Make ready For the pockets
- Get 650 g butternut squash
- Make ready 5 slices vegan (zucchini) (see recipe)
- Prepare Salt, Pepper
- Get 1/4 tsp nutmeg
- Get 6 tbsp grated smoked cheese
- Prepare 1 tsp lemon juice
- Get For the Salad:
- Prepare 4-5 tbsp almond flakes
- Get 4 handful lambs lettuce
- Get 1 1/2 pear
- Make ready 1 tsp lemon juice
- Take For the dressing:
- Prepare 100 ml olive oil
- Prepare 50 vinegar
- Make ready Salt, Pepper
Steps to make Butternut Squash Pockets with Pears Lamb’s lettuce:
- In a frying pan roast the almonds, the set aside for cooling.
- 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 slice bits, the grated cheese and the rest of the butternut squash.
- 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.
- 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.
- 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.
- 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.
- Serve the this salad with the butternut squash pockets…Bon appetite!
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