Halloumi with butternut squash, sweet potatoes and

Name: Halloumi with butternut squash, sweet potatoes and chilli recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 3 medium sized sweet potatoes; 3 tbsp olive oil, plus a little for drizzling; 2 garlic cloves, crushed; 3 medium red onions; 1 red chilli; 250 g (8.8oz) halloumi cheese; 2 limes; 1 handful of coriander, roughly chopped; 1 handful of mint, roughly chopped

Servings: persons

1
Pre-heat the oven to 180C/gas mark 4.
2
Peel the butternut squash and sweet potato then chop them into same-sized chunks and throw them into a bowl.
3
Drizzle with olive oil and season with salt and pepper.
4
Add the crushed garlic to the bowl.
5
Peel the red onions and cut into 4 to 6 pieces, try not to remove the core of the red onion as it will help the onion pieces hold together when cooking.
6
Spread the vegetables out on a large baking tray and roast for 25 minutes or until they are tender.
7
When the vegetables are cooked, turn the oven off and leave them in the oven to keep warm.
8
Finely chop the red chilli, roughly chop the herbs and slice the limes into quarters.
9
Cut the halloumi into 1cm slices and drizzle with a little oil.
10
Heat a non-stick frying pan and cook the cheese on each side until golden and crisp.
11
Remove the vegetables from the oven and tip on to a large sharing plate.
12
Top them with the chilli, slices of cheese and lime wedges.
13
Scatter the chopped herbs on top of the dish.
14
Finally, when you serve, make sure you squeeze the lime wedges all over the dish to really give it an amazing tang.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 butternut squash, 3 medium sized sweet potatoes, 3 tbsp olive oil, plus a little for drizzling, 2 garlic cloves, crushed, and more.

Yes, Halloumi with butternut squash, sweet potatoes and chilli recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halloumi with butternut squash, sweet potatoes and chilli recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions