What you'll need:200g butternut squash or similar, seeds removed, and thinly sliced2 tbsp olive oil1 clove garlic, sliced2 tbsp chopped fresh rosemarySalt and pepper100g halloumi, sliced into three thick piecesTime: 30 minsServes: 1MethodFirstGet yourself a large bowl, and throw in the squash, the garlic slices, the rosemary, 1 tbsp
What you'll need:
- 200g butternut squash or similar, seeds removed, and thinly sliced
- 2 tbsp olive oil
- 1 clove garlic, sliced
- 2 tbsp chopped fresh rosemary
- Salt and pepper
- 100g halloumi, sliced into three thick pieces
Time: 30 mins
Get yourself a large bowl, and throw in the squash, the garlic slices, the rosemary, 1 tbsp olive oil, and some salt and pepper. Give it all a good mix.
Heat the remaining oil in a good frying pan, and gently fry the squash until it’s completely cooked through.
Splash a little oil on a griddle pan, and heat it up. Add the halloumi, and fry for 2-3 minutes on each side until golden brown, starting to crisp, and with nice char lines. Serve the butternut squash on a plate, topped with the halloumi, alongside a handful of olives or whatever else you fancy.
This recipe will go brilliantly with the Caparra & Siciliani Gaglioppo 2016. These two should be a winning combo!
There you have it -- a special recipe for Butter Squash with Halloumi!
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