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Garlic, Roast Squash and Halloumi Pasta
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Servings
5
Author
EP Class Recipe - The Food Chain
Ingredients
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
Instructions
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.
Notes
Serve in bowls with a chunk of crusty bread