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

Recipe by tigerduck
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • pumpkin or winter squash
  • 600
    g pumpkin (22oz) or 600 g winter squash (22oz)
  • 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)
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DIRECTIONS

  • Pumpkin/Squash:.
  • Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
  • 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.
  • Roast in 180°C/350°F oven on the middle shelf for 15-20 minutes.
  • Salad:.
  • 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).
  • Serve:.
  • Arrange lamb's lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.
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