Roasted Butternut Squash and Halloumi with Ginger-Chili Honey, Fresh Sage and Crispy Shallots

Ingredients:

1 small butternut squash, peeled and cubed

8 oz halloumi cheese, cubed

2 tablespoons olive oil

Salt and pepper, to taste

Fresh sage leaves

1/2 cup shallots, thinly sliced

1/4 cup cornstarch

Ginger-Chili Honey:

1/4 cup honey

1 tablespoon grated fresh ginger

1/2 teaspoon red chili flakes

Instructions:

Roast the Squash and Halloumi

Preheat the oven to 425°F. Toss the butternut squash cubes with olive oil, salt, and pepper on a large sheet pan. Roast for 20–25 minutes, stirring halfway through, until the squash is tender and caramelized. In the last 10 minutes, add the halloumi slices directly to the pan and roast until golden and crisp around the edges.

Make the Ginger-Chili Honey

In a small saucepan over low heat, warm the honey with grated ginger and red chili flakes for about 5 minutes. Remove from heat and set aside.

Crisp the Shallots

Toss the shallots in cornstarch to coat. Heat ½ inch of oil in a small skillet over medium heat. Fry the shallots until golden and crisp, about 2–3 minutes. Transfer to a paper towel–lined plate to drain and season with salt.

Finish and Serve

Arrange the roasted squash and halloumi on a platter. Drizzle with ginger-chili honey and scatter with fresh sage leaves and crispy shallots. Serve warm.