Hello, I’m Clara. 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 easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really 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 favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Butternut Squash Pockets with Pears Lamb’s lettuce is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Take For the pockets
- Take 650 g butternut squash
- Get 5 slices vegan (zucchini) (see recipe)
- Prepare Salt, Pepper
- Get 1/4 tsp nutmeg
- Make ready 6 tbsp grated smoked cheese
- Make ready 1 tsp lemon juice
- Get For the Salad:
- Prepare 4-5 tbsp almond flakes
- Take 4 handful lambs lettuce
- Make ready 1 1/2 pear
- Make ready 1 tsp lemon juice
- Make ready For the dressing:
- Take 100 ml olive oil
- Take 50 red vinegar
- Prepare Salt, Pepper
Instructions 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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