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Garlic, Roast Squash and Halloumi Pasta

Garlic, Roast Squash and Halloumi Pasta

Serves: 5

Preparation time: 10minutes

Cooking time: 30minutes


Submitted by: EP Class Recipe - The Food Chain

Ingredients

Butternut squash (about 2kg)
10 garlic cloves, peeled and crushed
Olive oil
Salt and pepper
500g dried penne or other shaped pasta
150ml reduced-fat crème fraiche
250g Halloumi cheese
1 bunch of fresh basil, stems discarded
Crusty bread, to serve

Method

1.Heat the oven to 200c or 180c (fan-assisted oven)
2.Peel the squash, remove the seeds and cut the flesh into 2cm chunks
3.Toss the chinks and the crushed garlic in enough olive oil to coat them lightly
4.Season with salt and pepper and scatter over a baking tray
5.Bake for 30 minutes or until soft and caramelised.
6.Ten minutes before the squash is ready, boil the pasta until just cooked. Drain and toss it ith olive oil.
7.Meanwhile, slice the Halloumi into strips and sauté them in olive oil until golden.
8.Remove the roasted squash and garlic from the oven and toss with the pasta, Halloumi, crème fraiche and basil.

Serving suggestions

Serve in bowls with a chunk of crusty bread

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