Butternut Squash with Rosemary and Halloumi

Thinly sliced butternut squash sautéed with garlic and rosemary, served topped with golden-brown pan-fried halloumi cheese.

Cook Time

20 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

100
g

Halloumi

sliced into three pieces

NutsSeeds

1
clove

Garlic

sliced

2
tbsp

Rosemary

fresh and chopped

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

30
ml

Olive Oil

for the squash

15
ml

Olive Oil

for the halloumi

Vegetables

200
g

Butternut Squash

seeds removed and thinly sliced

Steps

Mix 200g of butternut squash, olive oil, garlic, and rosemary in a bowl and season with salt and pepper.
Fry the squash mixture over a low heat until the squash is cooked through.
Heat oil in a separate pan over medium heat and fry the halloumi for two minutes per side until golden.
Place the squash on a warm plate and top with the fried halloumi.