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

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“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.”

Ingredients Nutrition

  • 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)


  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.

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