Good Idea to Serving 5-Star Butternut Squash Pockets with Pears Lamb’s lettuce

Hoping to dine Butternut Squash Pockets with Pears Lamb’s lettuce a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with clear procedures on preparing a Butternut Squash Pockets with Pears Lamb’s lettuce like a famous chef made.

We hope you got benefit 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 cook it.

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

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

After preparing the ingridients, now you are ready to prepare your 5-star Butternut Squash Pockets with Pears Lamb’s lettuce by following the procedures below:

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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