Steps to Prepare Homemade Butternut Squash Pockets with Pears Lamb’s lettuce

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We hope you got insight from reading it, now let's go back to butternut squash pockets with pears lamb’s lettuce recipe. To cook butternut squash pockets with pears lamb’s lettuce you only need 16 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Butternut Squash Pockets with Pears Lamb’s lettuce:

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

Instructions 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!.

Stir in the broth, pears and squash. Halve squash lengthwise; remove and discard seeds. Brush with melted butter; sprinkle with seasonings. Sprinkle remaining brown sugar over cut surfaces. View KQED's TV schedule for airtimes or check your local PBS listings.

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