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Roast squash, halloumi and pine nuts with asparagus

This was gorgeous. I hadn't realised that the sweet butternut and the salty halloumi would play so well off each other.

Serves 2, takes 45 minutes overall but with a big gap in the middle.

  • 1/2 a butternut squash
  • 1 sprig rosemary
  • 2 cloves garlic
  • olive oil
  • a generous handful of pine nuts
  • 1 block of halloumi
  • 6 stalks of fresh asparagus
  • Half a lemon

First get the oven pre-heated to 180 C. While it's warming get the butternut ready to go in the oven. Chop it into bitesize pieces, roughly the size of 2cm cubes but no need to be exact. Then put the pieces in a roasting tin. Take the tines of rosemary off the stalk, chop them up and sprinkle them over the squash, then drizzle generously with olive oil. Chop the garlic into two pieces (no need to skin them - we're not eating them, just using them to add flavour) and place the pieces strategically among the squash. Then put this all into the oven, to roast for maybe 40 minutes.

When there's about 10 minutes left, heat up a griddle pan and a frying pan on the hob. Don't add any oil to either of the pans.

Take the asparagus stalks, toss them in olive oil and lay them on the griddle. Don't move them about.

Put the pine nuts into the hot dry frying pan. You'll want to shuffle these about for the next few minutes, watching them carefully - they need to get a bit toasty but not burn. While you're doing that you can cut the halloumi into bitesize pieces, about 2cm cube size. Turn the asparagus over to cook the other side and add the halloumi to the pan too. (I hope they fit in the pan with the asparagus...) After a couple of minutes you can turn the halloumi over.

Get the tin out of the oven a couple of minutes before you serve it. Find and discard the garlic.

To serve, place the asparagus on each plate, then next to it you put the squash and the halloumi. Sprinkle the pine nuts over the squash and halloumi. Finally sprinkle a squeeze of lemon over.

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