Butternut Squash Pockets with Pears Lamb’s lettuce

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Butternut Squash Pockets with Pears Lamb’s lettuce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To get started 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.

This puff pastry pockets is perfect for lunch, breakfast and dinner, so it’s definitely worth making a double or triple serving of it. It can also be frozen. I tried it, it turned out good.
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Ingredients and spices that need to be Make ready to make Butternut Squash Pockets with Pears Lamb’s lettuce:

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

Instructions to make 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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