Squash, kale and halloumi traybake

Name: Squash, kale and halloumi traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 500 g butternut squash or pumpkin, peeled and cut into 2.5cm chunks; 1 red onion, cut into wedges; 1½ tbsp olive oil; ½ tsp cumin seeds; ½ tsp hot smoked paprika; 2 clove/s garlic; 150 g whole leaf kale, stems removed, leaves torn; 250 g pack halloumi, sliced; 1 unwaxed lemon, zest and juice; 1 tsp nonpareille capers

Squash and squeaky cheese? Yes please! Feta also works well – just scatter it over the traybake before serving.

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Gluten freeVegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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500g butternut squash or pumpkin, peeled and cut into 2.5cm chunks
1 red onion, cut into wedges
1½ tbsp olive oil
½ tsp cumin seeds
½ tsp hot smoked paprika
2 clove/s garlic
150g whole leaf kale, stems removed, leaves torn
250g pack halloumi, sliced
1 unwaxed lemon, zest and juice
1 tsp nonpareille capers

Preheat the oven to 220°C, gas mark 7. Put the pumpkin or squash and onion into a large roasting tin with ½ tbsp oil, the cumin and paprika, then season and toss together. Roast for 20 minutes or until tender. Reduce the oven temperature to 200°C, gas mark 6.
Add the garlic and kale to another tin, drizzle with ½ tbsp oil and season. Add the halloumi to the squash tin, then roast both tins for 15-20 minutes more until everything is golden.
Squeeze the garlic out of the skins and into a small bowl. Mash with a fork, then whisk in the lemon zest and juice, capers and remaining oil. Tip the kale into the squash tin, drizzle over the dressing, stir, then divide between 2 plates.