From our family kitchen
Butternut Squash, Halloumi and Rosemary
Published
Preparation Time: 10 minutes
Cooking Time: 15 - 25 minutes
Serves: 2 - 4
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 2 tbsp. Lucy Bee Coconut Oil
- 1 butternut squash, skin off, deseeded and cut into thin slices
- 1 chilli, sliced
- 3 sprigs of rosemary, chopped
- A pinch of salt & pepper, ground, to season
- 225g halloumi, cut into slices
Method
- Add the Lucy Bee Coconut Oil to a frying pan, on a low heat, along with the butternut squash, chilli, rosemary and seasoning. Let this cook until the squash is soft all the way through, turning a couple of times.
- Remove from the pan and add the halloumi - you may need to add a little extra Lucy Bee Coconut Oil.
- Fry for 3-4 minutes on each side until golden brown.
- Serve the butternut squash with the halloumi.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story