Butternut squash with rosemary and halloumi  Vegetables  361 reads

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/3 1/2 oz halloumi, sliced into three pieces

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.

Gently heat a frying pan over a low heat. Add the butternut squash mixture and sauté for 4-5 minutes, until golden.

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.

To serve, place the butternut squash onto a warm plate and place the fried halloumi on top.
Rating 2.85/5
Rating: 2.9/5 (80 votes)
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