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Butternut Squash with Rosemary and Halloumi

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

VegetarianQuickGluten FreeButternut SquashHalloumi
Estimated Nutrition
Calories
765.5
kcal / serving
765.5 kcal total
Carbs
26.8g
per serving
26.8 g total
Fat
65.2g
per serving
65.2 g total
Protein
24.3g
per serving
24.3 g total
Cook Time
20
minutes
Serves
1
person
Dietary
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

Method

1
2
3
4