3 garlic cloves, crushed
½ large butternut squash or culinary pumpkin, peeled and deseeded
150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves)
1 tsp dried thyme
½ tsp wholegrain mustard
salt and freshly ground black pepper
½ tsp runny honey
2 tbsp olive oil
50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video)
1 tbsp sherry vinegar