Roasted squash and halloumi

Disclaimer- I didn’t cook this. My wife did, and by God it was tasty. Very Autumnal and warming after a grey, rainy day. I sometimes forget that great meals don’t need meat, and halloumi is a great replacement for it. The salty taste and squeaky texture is not like much else. It’s the squid of cheeses. In a good way.

I’m not even sure what squash this was. It was rounder, and had a yellower flesh than the usual butternut, which came out softer and cooked quicker. Bloody nice though.

This is what I think was in it, complete with my wife’s serving suggestions, which I promptly messed up.

Ingredients

  • A medium squash
  • Rosemary
  • Salt
  • Pepper
  • Chilli
  • Dukkah
  • Walnuts
  • Halloumi
  • Olive oil

Method

image

Cut the squash into wedges, scooping out the seeds, about three or four cm wide and place in a roasting tray. Drizzle with oil and add rosemary, salt, pepper, and chilli. Put in a preheated oven at around 180c, and cook for about 30- 40 minutes. Better to check regularly after about 25 minutes and see if it’s soft than rely on arbitrary times though.

When the squash is 3 or 4 minutes from being done, heat a grill pan on a medium heat, and add the slices of halloumi. When they have nice burnt lines on either side, they’re ready to eat.

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Chop the squash into cubes, removing the skin if necessary*, and sprinkle over some Dukkah and add a handful of walnuts. Toss it all together, and dress with some walnut oil if you wish. Lay the halloumi on top of the squash mix, and serve.

* It depends on the type of squash. Some of the skins cook up nicely and others don’t. I don’t have a list, but you’re cooking it. Taste it. Worst comes to worst, spit it out!

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