Butternut Squash with Rosemary and Halloumi

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

Vegetarian Quick Gluten Free Butternut Squash Halloumi

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

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Halloumi

sliced into three pieces

NutsSeeds

clove

Garlic

sliced

tbsp

Rosemary

fresh and chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the squash

Olive Oil

for the halloumi

Vegetables

200

Butternut Squash

seeds removed and thinly sliced

Method

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.