I had all plans to make something completely different for dinner but when I was grocery shopping I was absolutely flabbergasted by the price of ground beef. Seriously what the what?? Out of principle, I said bite me and walked off and decided I was going to pull out old faithful, a tried and true recipe that was vegetarian. It was sort of my way of saying…I will not pay your prices and let me show you how awesome my vegetarian back up plan is going to be bitch!!
A few years back, one of my friends gave me this recipe which she got from a Waitrose recipe card. For my canuck friends who don’t know, Waitrose is this amazing grocery store in the UK. For a foodie like me it’s amazing. They have awesome food and they have amazing recipes. They also have a monthly magazine that is flippin awesome. I really wish I could get a subscription, it’s that freaking good. (Hey UK friends…if you ever want to make me over the moon happy…send me a few editions of that magazine and I will love ya forever!!). K, back the recipe. The recipe is a vegetarian recipe that uses butternut squash, peppers, onion and halloumi cheese. When I first told hubs I was going to make this for dinner (believe I was on mat leave at the time), he was like…meh, squash??? There’s no meat?? I did it anyway and he flippin loved it!! Ever since that day, we have this dish every few weeks. I’ve even made it for company and it’s always a hit…super easy to make and absolutely delicious.
If you have never had halloumi cheese…you are in for a real treat! Seriously, it is awesome. I’m not really a huge cheese eater regularly but Halloumi is pretty awesome. It’s a salty cheese that actually holds it’s form/shape when melted which makes it awesome for roasting or bbq’g. I see it in most grocery stores now and it’s becoming easier and easier to find. I typically use this version from President’s Choice. I do love me some PC products!!
Preheat your oven to 400 degrees.
Okay so first thing you want to do is peel your butternut squash, take out the seeds and chop in to chunks. Lucky for me, I got some beauty butternut squash at the farmer’s market last weekend so it was the perfect excuse to use em up!! Next chop up 1 each red, yellow and orange pepper and 1 red onion (peeled and quartered). Place in a large roasting dish and drizzle with a generous splash of EVOO and freshly ground pepper on top of the veggies. Now you are ready to roast in the oven for about 45 minutes or until they vegetables are starting to char (mmmm).
At the 45 min mark, take the pan out of the oven and add ripped pieces of halloumi cheese to the mixture, sprinkle 2 Tbsp of pinenuts (or…I use chopped almonds because pine nuts are mad loot and I think the almonds are just as good and add some good crunch). Drizzle 2 Tbsp of balsamic vinegar over top and place back in the oven for about 20-25 minutes or until the halloumi cheese is golden and delicious!!
Here is what it looks like after it’s roasted for the extra 25 minutes and you add some basil to it:
Serve with a side of rice or quinoa. SO good!! I always have a whack of leftovers too so they are excellent the next day for lunch, in a wrap, with a salad…choose your own adventure!!
Roasted Autumn Vegetables with Halloumi Cheese-Recipe from Waitrose
- 1 medium butternut squash, peeled, seeds removed and chopped in to chunks
- 1 red, yellow and orange bell pepper chopped in to chunks
- 1-2 Red onions Peeled and quartered
- 2 Tbsp Balsamic Vinegar
- 1 pkg of halloumi cheese torn in to chunks
- 2 Tbsp of pinenuts or sliced almonds
- Fresh Basil leaves to garnish
- Preheat the oven to 400 degrees. Peel squash, cut in half lengthways and remove the seeds. Cut it in to chunks and place in roasting pan.
- Cut peppers, remove seeds and stalks and cut in to chunky pieces. Add to the roasting tin. Cut the onion in to quarters and add to the roasting tin.
- Drizzle everything with EVOO until well coated. Season with fresh ground pepper and roast in the oven for 45 degrees
- Remove pan from oven, sprinkle with the vinegar, scatter the cheese over top, add the almonds or pinenuts. Roast for another 25 minutes or until the cheese is golden.
- When finished roasting, garnish with basil leaves over top and serve immediately while cheese is still bubbly.
I normally don’t post recipes that aren’t my own but this one is SO good, I had to share it with you all!! Seriously, this is always a great fall back plan. It’s also a great dish that you can pre-prep, Sometimes I like to cut all my veg on a sunday night, place in to a large ziploc bag and all i have to do is throw it in the oven. So easy. This will convert any meat lover and convince them that its okay to have a vegetarian meal and that it will keep them full!!