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Butternut Squash with Rosemary and Halloumi

Butternut Squash with Rosemary and Halloumi

A fresh take on classic Spring flavours, this dish is a healthy and light option for the whole family.

Ingredients
  • 200g butternut squash, peeled and chopped into chuncks
  • 2 tbsp olive oil
  • 1 clove garlic, sliced
  • 2 tbsp chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 100g, sliced
  • 1 tbsp olive oil

Method

  1. 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. In a separate frying pan, heat the oil 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.