Ingredients
Scale
- 4 honeynut squash, halved with seeds & stems removed
- 1 tbsp + 1 tsp extra virgin olive oil
- generous pinch of salt
- (1) 250g (8.8oz) block of halloumi cheese, sliced into 8 slices (substitute with nabulsi or queso blanco cheese)
- 4 tbsp salted butter
- 15 sage leaves
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Rub your prepared honeynut squashes with olive oil, making sure to oil the squash flesh and skin. Sprinkle the cut side of the squashes with salt and set flesh side down on the prepared baking sheet. Roast squash at 425°F for 30 minutes.
- When the squash has 5 minutes left to roast, prepare the halloumi. Heat a pan over medium-high heat. Once pan is heated, add 1 tsp olive oil to pan and fry the halloumi slices for 1 1/2-2 minutes on each side, until golden. Reserve the halloumi on a plate.
- Remove the squash from the oven and let cool while you prepare the butter & sage.
- In the same pan, melt the butter over medium heat until it just begins to turn light golden brown. Add in the sage leaves and cook until crisp, about 1 minute. Remove the pan from the heat.
- Cut your honey nut squash into smaller pieces (I typically cut my halves in half again to create quarters). Plate the honeynut squash along with the fried halloumi. I like to tear my fried halloumi slices in half. Finally, drizzle the browned butter all over the squash and halloumi and garnish with the crispy sage leaves. Enjoy :)
- Prep Time: 5
- Cook Time: 30
Keywords: honeynut squash, honeynut, roasted honeynut, halloumi