HOLIDAY HALLOUMI AND ROASTED SQUASH
And then, in a twinkling, I heard on the roof, the prancing and pawing of each little hoof…
Prep Time:10 minutes Ready In:
30 minutes or less Serves:
6
Ingredients:
1.5 kilograms Butternut squash, peeled, seeded, cubed 400 grams Pumpernickel loaf, cubed 150 millilitres Olive oil, divided 2 tablespoons Fresh Sage leaves, chopped 1 (200 g pack) Tre Stelle ® Halloumi, sliced 4 cups Fresh spinach leaves, chopped 250 grams Prepared chestnuts, chopped 250 grams Apples, peeled and sliced 2 tablespoons Cider vinegar 2 tablespoons Honey Coarse salt and freshly cracked black pepper
Instructions:
Preheat the oven to 425ºF. Put the cubes of squash into a roasting tin with the oil. Roast in the oven for about 30-45 minutes or until tender. While it cools, reduce oven to 350°F (180°C). In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil and sage leaves. Transfer to a rimmed baking sheet and sprinkle with salt and pepper. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool. For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown. Combine roasted squash, toasted bread, spinach, chestnuts, apples, honey, remaining olive oil and cider vinegar in a large bowl. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread. Assemble all ingredients on a large platter and then top with seared halloumi.
