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Persian Inspired Butternut Squash & Halloumi

Persian Inspired Butternut Squash & Halloumi

This one pan lunch is simple, filling and packed full of flavours. The butternut squash and halloumi go perfectly with the subtle spices of the Persian quinoa and lentils.

By @AmySheppardFood

  • Serves 2

  • 30 Minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Aromatic Persian-Style Quinoa & Lentils



  1. Heat the oven to 180C.
  2. Place the butternut squash on a roasting tray and drizzle in a little olive oil. Roast for 10 minutes before removing from the oven.
  3. Add the cubed halloumi to the roasting tray and return to the oven for a further 10 minutes, turning once.
  4. Stir the Persian Style Quinoa and Lentils into the halloumi and butternut squash, with a splash of water. Return to the oven for 5 minutes, or until heated through.
  5. Remove from the oven. Season, drizzle in a little olive oil and honey and top with rocket leaves.

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