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Baked butternut squash with spiced quinoa and grilled halloumi

Course: Salad, Side Dish


  • 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


  • 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.