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16 ingredients, 7 steps, cooking Butternut Squash Pockets with Pears Lamb’s lettuce

Good Evening all, now you can cook recipe Butternut Squash Pockets with Pears Lamb’s lettuce with 16 ingredients and 7 steps. Below this is how to prepare, please observe carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 7 stages of easy cooking Butternut Squash Pockets with Pears Lamb’s lettuce.

Ingredients all Butternut Squash Pockets with Pears Lamb’s lettuce

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

If all cooking materials Butternut Squash Pockets with Pears Lamb’s lettuce it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking 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!
   
8. Finish and Enjoy.

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