Roasted Halloumi with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite autumn dinners because it comes together in under an hour with barely any fuss. Roasted halloumi gets wonderfully golden and crispy while the pumpkin turns sweet and tender, all tossed together with a nutty sage brown butter that makes everything taste restaurant quality. Pumpkin is packed with vitamin A, which is great for your eyes and skin, and the whole dish costs very little to make since you probably have most of these ingredients already. It's simple enough for a weeknight but impressive enough to serve to guests.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 800 gpumpkin or butternut squash(cut into 2cm wedges, seeds removed)
- 3 tablespoonsolive oil
- 50 gbutter
- 12fresh sage leaves(whole leaves)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1 tablespoonred wine vinegar
- 1 tablespoonhoney
- 30 gpumpkin seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Pat the pumpkin wedges dry with a clean kitchen towel to ensure they roast evenly.
Tip: Drying the pumpkin prevents steaming and helps achieve better caramelization.
- 2
Toss the pumpkin wedges with 2 tablespoons of olive oil, half the minced garlic, sea salt, black pepper, and smoked paprika. Spread on a baking tray in a single layer and roast for 25-30 minutes until golden and tender.
Tip: Turn the wedges halfway through cooking for even browning on both sides.
- 3
While the pumpkin roasts, heat a large non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, carefully place the halloumi slices in the pan in a single layer.
Tip: Don't overcrowd the pan; work in batches if needed to ensure proper browning.
- 4
Cook the halloumi for 2-3 minutes per side until golden brown with a slight crust. Transfer to a warm plate and set aside.
Tip: Halloumi has a high melting point, so it won't melt through like other cheeses.
- 5
In the same skillet, reduce heat to medium and add the butter with the remaining minced garlic and sage leaves. Allow the butter to foam and brown for 3-4 minutes, swirling occasionally.
Tip: Watch carefully as the butter transitions from golden to deep brown; this is when the nutty flavor develops.
- 6
Whisk the red wine vinegar and honey into the brown butter, then remove from heat. Season with a pinch of salt and pepper.
Tip: The vinegar adds brightness that balances the richness of the brown butter and roasted pumpkin.
- 7
Arrange the roasted pumpkin wedges on a serving platter, then layer the halloumi slices on top. Drizzle generously with the warm sage brown butter sauce and scatter toasted pumpkin seeds over everything.
Tip: Serve immediately while the halloumi and pumpkin are still warm for the best texture and flavor.
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