Autumn delights
It’s time for pumpkins and all things squash. Not that there aren’t enough recipes around, but this has been lunch for the past week and I felt the need to share: Baked butternut squash with spiced quinoa and grilled halloumi.
Head straight to the recipe.
Squash time it is! Love it in soups, love it in salads, love it in pasta, love it with just about anything. I prefer butternut squash to the full blast pumpkin as it is a handy little veg. Bake, as you probably have noticed is my way to go with just about anything these days. I love the gentle heat that comes out of the oven whilst I’m typing away at the keyboard. It’s waking up my olfactory senses! No matter how good a picture if you don’t smell a plate of warm food, it’s simply not the same.
Quinoa, I wonder how many of you have already registered it under the pantry staples. I love quinoa in salads and it has even replaced rice in most of my dishes. Normally, I make a bucketload and share on different lunches. Extremely filling and its mild flavour make it an excellent accompaniment for just about everything.
Halloumi! Well, does it really need an introduction, does it? It’s unique to Cyprus, made from sheep’s and goat’s milk, un-ripened and traditionally unpasteurised it is an absolute hit over here and with good reason. Halloumi is wonderfully salty, firm cheese gets wildly elastic when grilled and a perfect topper for this little salad.
Baked butternut squash with spiced quinoa and grilled halloumi
Ingredients
- 1 butternut squash cut in half & deseeded
- Olive oil for brushing
- 200 gr quinoa
- 1 teaspoon all spice
- Salt to taste
- A few pumpkin seeds
- Parsley or other herbs to mix
- 200 gr of halloumi cheese
Instructions
- Preheat the oven at 180C, as you prepare the squash.
- Cut the butternut squash in half, remove all hair and seeds; brush with olive oil and bake for around 35-40 minutes. This depends on how big your squash is, prick with a fork to check how soft it is.
- Meanwhile, prepare your quinoa according to pack instructions.
- Transfer the quinoa in a bowl, mix with the all spice, olive oil, fresh finely chopped herbs (I used parsley) and salt to your taste.
- Slice the halloumi and place on a hot gridle pan, allow to cook for a couple of minutes each side.
- Place the quinoa inside the baked squash, top with the grilled halloumi, herbs of your liking and a few pumpkin seeds.
I prefer to eat it straight out of the squash!
Enjoy!
From London with love,
Eugenia
by 
Nice. I love Halloumi and it’s versatility. I had no idea it is from cypress!
Yes! It’s one of Cyprus’ most loved products! ☺️☺️