Equipment
Ingredients
Squash
- 800 g butternut squash, peeled, seeded, and cut into 2cm cubes
- 30 ml olive oil
- 3 g ground cumin
- 3 g smoked paprika
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Spicy Kale
- 200 g lacinato kale, destemmed and roughly chopped
- 15 ml olive oil
- 10 g garlic, minced
- 2 g red pepper flakes
Halloumi
- 250 g halloumi cheese, cut into 1.5cm cubes, thoroughly patted dry
- 15 ml olive oil
Lemon-Tahini Dressing
- 50 g tahini
- 30 ml lemon juice, freshly squeezed
- 30 ml water, warm
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 526 kcal
- Protein
- 20 g
- Carbohydrates
- 32 g
- Fat
- 37 g
- Fiber
- 8 g
- Sugar
- 6 g
- Sodium
- 1418 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 995 mg
- Calcium
- 731 mg
- Iron
- 4.2 mg
- Magnesium
- 103 mg
- Phosphorus
- 198 mg
- Zinc
- 1.2 mg
- Vitamin A
- 1214 mcg
- Vitamin C
- 93 mg
- Vitamin E
- 5.8 mg
- Vitamin K
- 208 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.43 mg
- Riboflavin
- 0.30 mg
- Niacin
- 3.9 mg
- Folate
- 100 mcg
- Water
- 234 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C/425°F and line a baking sheet with parchment paper.
In a mixing bowl, toss the cubed butternut squash with olive oil, ground cumin, smoked paprika, kosher salt, and black pepper until the cubes are evenly coated.
Spread the seasoned squash in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until the edges are deeply caramelized and the flesh is tender.
In a small bowl, whisk the tahini, lemon juice, warm water, and kosher salt until a smooth, creamy dressing forms. Set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sauteing for 1 minute until highly fragrant but not browned.
Add the chopped lacinato kale to the skillet with the garlic chili oil. Sauté for 3 to 4 minutes, tossing frequently, until the leaves are wilted and tender but still bright green.
Heat olive oil in a non-stick skillet over medium-high heat. Add the halloumi cubes in a single layer, ensuring they do not touch, and fry for 2 to 3 minutes per side until a crisp, golden-brown crust develops.
Arrange the wilted spicy kale on a serving platter, top generously with the caramelized butternut squash, and scatter the crispy fried halloumi evenly over the dish.
Drizzle the lemon-tahini dressing generously over the assembled ingredients immediately before serving to maintain the texture of the crispy cheese.
Chef's Notes
- Pat the halloumi dry with paper towels immediately before frying. Removing surface moisture is absolutely critical for achieving a crisp, golden crust rather than inadvertently steaming the cheese in its own whey.
- Do not overcrowd the baking sheet when roasting the squash. If the cubes are touching, they will trap moisture and steam. Use two baking sheets if necessary to ensure optimal caramelization.
- Massage the raw kale briefly in your hands before adding it to the skillet if the leaves feel exceptionally tough. This physically breaks down the cellulose structure and ensures an even, tender wilt.
- Tahini can vary wildly in consistency depending on the brand and how well it is mixed. If your dressing is too thick after whisking, add additional warm water 5ml at a time until you reach a smooth, pourable consistency.
Storage
Refrigerator: 3 days — Halloumi will lose its crispness; store the tahini dressing separately if possible.
Reheating: Reheat squash and kale in a skillet over medium heat. Pan-fry halloumi again briefly in a dry skillet to revive crispness.
Troubleshooting
Halloumi sticks to the pan and tears when flipped
Cause: Frying pan was not hot enough or the cheese was moved too early before a crust formed
Fix: Scrape the crust up with a thin spatula; it cannot be seamlessly reattached but will still taste excellent
Prevention: Preheat the non-stick skillet completely and wait for a visible dark crust to form at the bottom edge before attempting to turn the cheese
Squash is mushy rather than caramelized
Cause: Oven temperature was too low or the baking sheet was overcrowded, causing the squash to steam
Fix: Broil the squash for 2 to 3 minutes at the very end of cooking to force rapid surface browning
Prevention: Ensure the oven is fully preheated to 220 degrees Celsius and leave adequate space between the squash cubes on the pan
Cultural Context
Halloumi is a semi-hard, unripened cheese native to Cyprus, renowned for its remarkably high melting point which makes it ideal for direct grilling or pan-frying. In this contemporary dish, its traditional Mediterranean identity is paired with autumnal staples like roasted squash and hearty kale to create a modern fusion platter. The combination of sweet, salty, bitter, and spicy flavor profiles represents a highly balanced approach to modern vegetable-forward cooking.
