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Garlic, Roast Squash and Halloumi Pasta

Prep Time 10 minutes
Cook Time 30 minutes
Servings 5
Author EP Class Recipe - The Food Chain


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


  • 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.


Serve in bowls with a chunk of crusty bread