New England Apple-Glazed Halloumi with Roasted Squash
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Ingredients
- 400 g halloumi, sliced into thick strips
- 2 eating apples, cored and sliced
- 500 g butternut squash, peeled and cubed
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 g fresh thyme
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 23.5 g
- Carbohydrate
- 29.6 g
- of which sugars
- 18.6 g
- Fat
- 32 g
- of which saturates
- 17.9 g
- Fibre
- 4.4 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the butternut squash with 1 tablespoon of the olive oil and roast for 25 minutes until tender.
- 2
Heat the remaining olive oil in a frying pan and fry the halloumi strips for 2-3 minutes on each side until golden, then lift out.
- 3
Add the apple slices to the pan and cook for 3-4 minutes until starting to soften.
- 4
Stir in the apple cider vinegar, maple syrup and fresh thyme, and simmer for 2-3 minutes until syrupy. Return the halloumi to the pan to coat.
- 5
Serve the halloumi and apples with the roasted squash.
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