Roasted Halloumi with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The butternut squash becomes wonderfully caramelized in the oven while the halloumi gets those gorgeous golden edges, and together they're absolutely magic. Butternut squash is packed with vitamin A, which is fantastic for your skin and vision, and the combination of crispy cheese with sweet squash and tangy pomegranate molasses just feels so special. Best of all, it's simple enough for any skill level and genuinely impressive enough to serve to guests.
Ella x
Ingredients
- 1 mediumbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 400 ghalloumi cheese(cut into 8mm thick slices)
- 4 tablespoonsolive oil
- 12fresh sage leaves
- 3garlic cloves(minced)
- 2 tablespoonspomegranate molasses
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 1 tablespoonbalsamic vinegar
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the butternut squash cubes with 2 tablespoons of olive oil, half the salt, and black pepper on a baking tray, spreading them in a single layer.
Tip: Cut your squash cubes evenly so they roast at the same rate.
- 2
Roast the squash for 20 minutes until it begins to soften and develop golden edges, stirring halfway through.
- 3
Meanwhile, pat the halloumi slices dry with paper towels and season both sides with remaining salt and red chili flakes.
Tip: Drying the cheese helps it develop a better crust when pan-frying.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sage leaves for 1-2 minutes until fragrant and crispy, then remove and set aside.
- 5
In the same skillet, add the halloumi slices in batches without overcrowding. Cook for 2-3 minutes per side until golden brown and a slight crust forms. Transfer to the baking tray with the squash.
Tip: Work in batches to avoid steaming the cheese instead of browning it.
- 6
Return the baking tray to the oven for the final 8-10 minutes to warm everything through and allow the flavors to meld.
- 7
In a small bowl, whisk together the pomegranate molasses, honey, balsamic vinegar, and minced garlic.
Tip: Make this dressing while the second batch of halloumi cooks to save time.
- 8
Transfer the roasted halloumi and squash to a serving platter, drizzle generously with the pomegranate dressing, and garnish with the crispy sage leaves before serving warm.
Tip: Serve immediately while the halloumi is still warm and slightly squeaky.
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