Roasted Pumpkin (Or Winter Squash) On Lamb'S Lettuce – a delicious recipe with pumpkin, pumpkin, garlic, thyme, paprika, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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 180u00b0C/350u00b0F 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.
435
kcal
Calories
38
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: pumpkin or winter squash, 600 g pumpkin (22oz) or 600 g winter squash (22oz), 2 garlic cloves, 3 sprigs thyme, and more.
Yes, Roasted Pumpkin (Or Winter Squash) On Lamb'S Lettuce falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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