Roasted Pumpkin (Or Winter Squash) on Lamb's Lettuce

This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish.

• Ready In: 40 mins
• Serves: 6

Ingredients

• pumpkin or winter squash

• 600  g pumpkin (22oz) or 600  g  winter squash (22oz)
• 2  garlic cloves
• 3  sprigs thyme
• 2  teaspoons paprika
• 4  tablespoons olive oil
•  salt & freshly ground black pepper

• salad

• 4  tablespoons  orange juice
• 2  tablespoons  balsamic vinegar
• 1  tablespoon mustard
•  salt & freshly ground black pepper
• 6  tablespoons olive oil
• 200  g  lamb's lettuce (7oz)
• 5  tablespoons  pumpkin seeds (2 1/2 oz)

Directions

1. Pumpkin/Squash:.
2. Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
3. Skin and mince garlic. Pick thyme leaves from sprigs. Mix minced garlic and thyme leaves with paprika and olive oil. Brush pieces of pumpkin/squash with mixture. Season with salt and pepper.
4. Roast in 180°C/350°F oven on the middle shelf for 15-20 minutes.
5. Salad:.
6. Make dressing with orange juice, balsamic vinegar, mustard, salt, pepper and olive oil. Wash lamb's lettuce and dry very well. Toast pumpkin seeds/squash seeds in a skillet WITHOUT oil/butter on low heat (watch them).
7. Serve:.
8. Arrange lamb's lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.