Roasted Butternut Squash with Halloumi and Pesto
Ingredients
- Butternut squash
- Olive oil
- Halloumi
- Pesto
Preparation
Slice the butternut squash, keep the skin on, remove any seeds, drizzle with olive oil, and roast in the oven at 180C for 15 minutes.
Fill the halloumi rounds with halloumi and pesto and roast for 10-15 minutes.
