Oven-roasted halloumi with squash

Serves: 3

If they like it, it serves 3 otherwise

Preparation time: 15 minutes

Cooking time: 30 minutes

Totaltime: 45 minutes

A complete and flavorful vegetarian dish. The salty, slightly crispy Halloumi cubes are roasted with tender squash and glazed with a sweet and savory honey and herb sauce. It's the perfect comfort food for autumn.

Ingredients

1. For the Roasted Base:
250g Halloumi, cut into 2cm ~1-inch cubes
600g Butternut Squash , peeled and cut into 2cm cubes
1 Red Onion, cut into wedges

2. For the Dressing/Glaze:

3 tbsp Olive Oil
2 tbsp Honey (or Maple Syrup)
1 tsp Dijon Mustard
1 tsp 1 teaspoon fresh thyme (leaves) or chopped rosemary
Salt and freshly ground black pepper

3. For the Topping:
40g toasted pecans or pine nuts
Fresh flat-leaf parsley or mint leaves, chopped
Zest of half a lemon (optional)

Preparation

1. Preparing the Glaze: Preheat the oven to 200°C (400°F). In a small bowl, combine the olive oil, honey, mustard, thyme/rosemary, salt, and pepper to make the glaze.

2. Seasoning the Squash: In a large bowl, combine the diced squash and onion wedges. Pour over two-thirds of the glaze and toss well to coat the vegetables.

3. First Bake: Spread the squash and onion on a baking sheet. Bake for 15 minutes.

4. Add the Halloumi: Remove the baking sheet from the oven. Add the diced Halloumi. Brush the cheese with the remaining glaze.

5. Second Bake: Return to the oven for an additional 15 to 20 minutes, until the squash is tender and the Halloumi is golden brown and slightly crispy.

6. Finish and Serve: Remove the dish from the oven. Dry-toast the pecans (or pine nuts). Immediately sprinkle the dish with lemon zest (if using), the toasted nuts, and chopped fresh herbs. Serve warm.