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BUTTERNUT SQUASH WITH ROSEMARY AND HALLOUMI

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Dietary

Vegetarian

Trying to eat more vegetarian meals? Halloumi is your new best friend and
pairing it with butternut squash and rosemary is a great place to start.

By Tony Tobin
From Ready Steady Cook


INGREDIENTS


FOR THE BUTTERNUT SQUASH

 * 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


FOR THE HALLOUMI

 * 1 tbsp olive oil
 * 100g/3½oz halloumi, sliced into three pieces


METHOD

 1. 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.

 2. Heat a frying pan over a low heat. Add the butternut squash mixture and fry
    gently until cooked through.

 3. 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.

 4. Serve the butternut squash on a warm plate with the fried halloumi on top.