Step up your Thanksgiving sides game this year with this mouthwatering recipe! Squash roasted to perfection, served with kale, creamy halloumi cheese, and topped with Greek yogurt, lemon juice, and parsley.
1 large butternut squash, peeled and seeded
2 teaspoons grainy Dijon mustard
1 1/2 teaspoons honey
Salt and black pepper
1 bunch kale, stems removed
3 garlic cloves, thinly sliced
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon olive oil
1 (250g) block halloumi cheese
1/2 cup plain Greek yogurt
1/2 lemon, zested and juiced
1 garlic clove, finely minced
1 thinly sliced red chili, optional
Chopped parsley, for serving
Heat your oven to 400ºF.
Dice the squash into about 1-inch cubes and transfer to a sheet pan along with the mustard, honey, and one tablespoon of olive oil. Season with salt and pepper and transfer to the oven to roast for 15 to 20 minutes until slightly softened and golden.
Meanwhile, add the kale and garlic to a bowl, along with the cumin and coriander. Drizzle over two tablespoons of olive oil, season with salt and pepper, and toss well to combine and evenly coat.
Remove the pan from the oven, flip the squash, and add on the greens. Continue roasting for 15 to 20 minutes until the vegetables are tender and the kale is slightly crisp around the edges.
Meanwhile, prepare the toppings. Set a large non-stick skillet over medium heat and add in the oil. Slice the halloumi into half a centimetre thick slices and fry until golden, about one to two minutes per side. Set aside.
Stir together the yogurt, lemon zest, lemon juice, and garlic and season with salt.
To serve, spread the yogurt onto a serving dish and top with the roasted squash and greens. Top with the halloumi and a scattering of chilli and parsley. Enjoy!