Skip to main content
Roasted Butternut Squash and Halloumi Jumble
Roasted Butternut Squash and Halloumi Jumble

Roasted Butternut Squash and Halloumi Jumble

Recipe Development Team
Recipe Development TeamPublished on January 14, 2015

After much consideration (and a broken vegetable peeler), we’ve decided to change our butternut squash peeling technique. Our recommendation is to chop the squash in half widthways to separate the top from the bulb at the bottom. Next use your knife to level off the edges (which will also take off the skin). Much easier!

Tags:
Veggie
Allergens:
Milk
Sulphites
Cereals containing gluten
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active
DifficultyEasy

Ingredients

serving amount

½

Butternut Squash

1

Red Pepper

1

Wild Rocket

1

Halloumi

(Contains: Milk)

2

Pine Nuts

1

Red Wine Vinegar

(Contains: Sulphites)

½

Bulgur Wheat

(Contains: Cereals containing gluten)

½

Vegetable Stock Pot

(Contains: Sulphites, Celery)

Nutritional information

/ per serving
Energy (kcal)960 kcal
Energy (kJ)4017 kJ
Fat41 g
of which saturates21 g
Carbohydrate117 g
Protein40 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Baking Tray
Pot
Grill Pan
Bowl

Cooking Instructions and Tips

Cut the remaining pepper into 2cm chunks.
1

Pre-heat your oven to 210 degrees. Chop the squash in half widthways to separate the top from the bulb at the bottom. Use your knife to level off the edges. Chop the bulb in half and remove the seeds with a spoon. Chop this half into 1cm cubes. Cut the core out of the red pepper and cut a third of the pepper into cubes as small as your knife skills allow. Cut the remaining pepper into 2cm chunks.

Roast the squash and pepper
2

Toss the squash and the large chunks of red pepper in 1 tbsp of oil. Lay out on a baking tray and cook on the top shelf of the oven for 25 mins.

3

Bring 150ml of water to the boil with half your stock pot. Pour in the bulgur wheat, place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into the wheat.

4

Toast off your pine nuts in a dry frying pan over medium heat. As always, watch your nuts closely as they can burn quickly. Once toasted, take them out of the pan and set aside.

Fry the halloumi until golden
5

Cut the halloumi into 1cm thick slices. Rub a little bit of olive oil on each slice and put your frying pan on medium-high heat (use the same one you used the pine nuts in to save washing up!). Add the slices of halloumi and cook on each side for 2-3 mins or until golden.

Add olive oil to the mix
6

Toss the bulgur wheat, roasted squash and pepper and raw pepper in a bowl. Add the red wine vinegar and 2 tsp of olive oil. Lastly, gently toss in the rocket and season with a pinch of pepper.

7

Divide the mixture between your bowls. Top with the halloumi and pine nuts, and tuck in!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans