Squash with Rosemary and Halloumi
Squash with Rosemary and Halloumi

Ingredients

Method

  • 200g butternut squash or similar, deseeded and thinly sliced
  • 2 tbsp olive oil
  • 1 clove of garlic, sliced
  • 2 tbsp fresh rosemary
  • 100g halloumi, sliced into three pieces
  • Salt and pepper
  • First of all, sort out your squash. Take a bowl, and add your squash slices, the garlic, half the olive oil, the rosemary, and some salt and pepper. Mix well, then transfer to a frying pan to cook until tender.
  • Take a small pan, and add the other half of the olive oil. When the pan is very hot, add the halloumi, and fry for about two minutes each side. Serve your dish with the cooked and fragrant squash in a bowl, topped with the halloumi and a little more seasoning. Delicious!
15 mins
1 serving
This recipe pairs perfectly with the La Ruchette Dorée Grenache (GSM Blend) 2018 from Cotes Du Rhone, France.

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