Butternut squash with rosemary and halloumi

• Produce

  • 200 g Butternut squash
  • 1 clove Garlic
  • 2 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Other

  • 100g/3½oz halloumi, sliced into three pieces

Found on bbc.co.uk

Description

Ingredients

• 200g/7oz butternut squash, seeds removed and thinly sliced
• 2 tbsp olive oil
• 1 clove garlic, sliced
• 2 tbsp chopped fresh rosemary
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 100g/3½oz halloumi, sliced into three pieces

Directions

• For the butternut squash, place the butternut squash, olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.
• Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.
• For the halloumi, heat the oil in a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.
• Serve the butternut squash on a warm plate with the fried halloumi on top.