Waitrose and Partners
Squash, kale and halloumi traybake

Squash, kale and halloumi traybake

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

5 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Save yourself the peeling and chopping. Pick up a pack of frozen Cooks’ Ingredients Butternut Squash Chunks.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,539kJ/ 623kcals

Fat

41.5g

Saturated Fat

24.6g

Carbohydrates

26.2g

Sugars

16.6g

Fibre

8.9g

Protein

31.5g

Salt

4.1g

Rating details

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