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Rosemary & Garlic Butternut Squash with Halloumi | thecookandhim.com

Rosemary & Garlic Butternut Squash with Halloumi

Prep: 10 mins | Cook: 10 mins | Total: 20 mins | Quantity: 1 serving

Ingredients

  • 200g butternut squash (about 1/4 of a whole squash) – peeled
  • Couple of drizzles of olive oil
  • 1 clove garlic – crushed
  • 2 sprigs fresh rosemary
  • Salt and pepper
  • 4-5 thick slices halloumi cheese

Instructions

  1. Dice your squash into just smaller than bite sized pieces and put in small frying pan with a drizzle of olive oil and the garlic
  2. Remove the leaves from the stalks of the rosemary and add that to the pan along with a few grinds of black pepper and a pinch of sea salt
  3. Gently fry till soft - around 10 minutes - stirring frequently
  4. In another small frying pan drizzle in a little olive oil and over a medium heat fry the halloumi cheese for about 5 minutes - then lift up a piece and check if it's golden and crispy on the bottom.  Carefully flip the cheese over when it is and cook for a further couple of minutes till golden on both sides
  5. Put the butternut squash in your bowl, top with your halloumi and dig in immediately!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/rosemary-garlic-butternut-squash-with-halloumi/