Honeynut squash is the darlings of the pumpkin world. Their deep natural sweetness becomes rich and caramel-y when roasted at high heat. Every bite tastes like a dream. A browned butter, crispy sage leaf, golden halloumi, and caramelized squash dream.
Total Time
35min
0.0
0 Ratings
Author: Ful-Filled
Servings:
4
Ingredients
•
4
Honeynut Squash
, halved, deseeded
•
1
Tbsp
Olive Oil
•
1
block
(8.8 oz)
Halloumi Cheese
or Nabulsi or Queso Blanco
•
4
Tbsp
Salted Butter
•
15
Sage Leaves
•
to taste
Salt
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2.
Rub your prepared Honeynut Squash (4) with Olive Oil (1 Tbsp), making sure to oil the squash flesh and skin. Sprinkle the cut side of the squashes with Salt (to taste) and set the flesh side down on the prepared baking sheet.
3.
Roast squash at 425 degrees F (220 degrees C) for 30 minutes.
4.
When the squash has 5 minutes left to roast, prepare the halloumi. Heat a pan over medium-high heat. Once the pan is heated, add 1 tsp olive oil to the pan and fry the Halloumi Cheese (1 block) for 1 1/2-2 minutes on each side, until golden. Reserve the halloumi on a plate.
5.
Remove the squash from the oven and let cool while you prepare the butter and sage.
6.
In the same pan used to fry the halloumi, melt the Salted Butter (4 Tbsp) over medium heat until it just begins to turn light golden brown. Add in the Sage Leaves (15) and cook until crisp, about 1 minute. Remove the pan from the heat.
7.
Cut your honey nut squash into smaller pieces. Plate the honeynut squash along with the fried halloumi, torn in half if desired. Finally, drizzle the browned butter all over the squash and halloumi and garnish with the crispy sage leaves. Enjoy!
Nutrition Per Serving
CALORIES
996
FAT
60.8 g
PROTEIN
18.8 g
CARBS
98.9 g
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