Happy Sunday you wonderful lot!
So this weekend I thought I’d do something a little different, you all know I love my food and often write the odd #foodie post, reviewing new restaurants and exploring new food markets. This Sunday however, I’ve gone all DIY! With the help of my friends at HelloFresh I’m sharing one of my favourite recipes with you – Roasted Butternut Squash and Halloumi Jumble… it’s heavenly (and healthy?!) So read on and see what the top chefs at Hello Fresh recommend, from techniques to handy tips, they’ve got it covered.
Roasted Butternut Squash and Halloumi Jumble –
40 mins (veggie)
‘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
2 people 4 people
Butternut Squash 1/2 1
Red Pepper 1 2
Vegetable Stock Pot 1/2 1
Bulgur Wheat 1/2 cup 1 cup
Pine Nuts 1 tbsp 4 tbsp
Halloumi 1 block 2 blocks
Red Wine Vinegar 1 tbsp 2 tbsp
Rocket 1 bag 2 bags
1) Celery | 2) Gluten
3) Milk | 4) Sulphites
Nutrition per serving
Calories: 960 kcal | Protein: 40 g | Carbs: 117 g | Fat: 41 g | Saturated Fat: 21 g
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
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.
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
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!
Expert tip from HelloFresh chef Patrick Drake
“Make sure you don’t overcrowd your veggies. Overcrowding means they’re more likely to steam and sweat than to roast. Roast your veggies in batches, so they have enough space, rather than overcrowding your baking tray.”
This September, HelloFresh’s in-house chefs Patrick, Mimi, Victoria and Andre are challenging home cooks to become top chefs, providing exclusive access to a database of delicious recipes and expert tips. The chefs will also be hosting a series of live Facebook cook-a-long events and Twitter Q&A’s direct from the Fresh Farm at the London based Hello Fresh HQ. Sign up here to get exclusive access to the recipes and online events.
I hope you enjoyed this little look into one of my current fave dishes, thinking of giving it a try? If you do, I’d love to see! Take a picture and tag me @littlemisswinney also #hellofresh so they can have a peep at your creations too. Happy cooking!
*This post was sponsored by Hello Fresh*