Roasted Pumpkin (Or Winter Squash) On Lamb'S Lettuce - cooking recipe

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)

Preparation

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\u00b0C/350\u00b0F 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.