Squash & Halloumi Toast with Fig Spread

Squash & Halloumi Toast with Fig Spread

Squash & Halloumi Toast with Fig Spread Recipe

I’m a big fan of having a warm lunch any time of the year, but during the cold months, this might even more so be the case. After coming across red figs spread in the store, I just had to try it out. And since I love combining sweet and savory, I came up with this roasted squash & halloumi toast to pair the fig spread with.
And, of course, I had to add some crispy sage. Not just for the texture, but also because I add sage when and wherever I can. Sorry, not sorry!

Makes: 2 slices of toast   |  Prep Time: 10 mins  |  Cook Time: 20 mins  | Total: 30 mins
Cooking & Kitchen Supplies: medium frying pan  oven tray  paper towel

Ingredients

  • 2 slices of your bread of choice
  • extra virgin olive oil
  • 10g butter
  • 1 small butternut squash
  • 75g halloumi cheese
  • 3 tbsp red fig spread
  • 6 sage leaves
  • ground pepper & salt to taste

Since you’re only using a small portion of the butternut squash, you could use the rest for another meal. If you like roasted squash or pumpkin for dinner, you could try out my Vegetarian Roasted Squash & Couscous recipe for example.

How to prepare Squash & Halloumi Toast with Fig Spread

  1. Preheat your oven to 390°F or 200°C.
  2. Since we’re leaving the skin on, wash the skin of your butternut squash thoroughly. 
  3. Cut the squash in half lengthwise, then cut off 4 slices (of 1 inch or about 2cm thick) for your toast.
  4. Toss your squash slices into an oven tray with some olive oil, pepper, and salt. Bake them in the oven for 20 minutes once the oven is at the right temperature. Turn them once about halfway in.
  5. While the squash is baking in the oven, cut 4 slices off of the Halloumi. Pat them dry with a paper towel.
  6. Heat up your frying pan with some butter. When the butter is melted, add the sage to the pan and fry it until the leaves are crispy. Turn them every now and then. As a visual indication, the leaves will become darker once they start to crisp up.
  7. Remove your sage from the pan and set it aside. Then place your bread into the sage butter in the pan, to toast it on one side. Then transfer the toast to a plate.
  8. If needed, wipe the frying pan down with a paper towel and add some olive oil. Then fry the slices of halloumi until they’re nice and golden on both sides. After they’re done, turn off the heat and let them sit in the pan for now.
  9. Once the squash is done roasting in the oven, take it out and set it aside.
  10. Add the red fig spread to the toasted side of the bread and spread it out. Place the roasted squash on top of the fig spread, then add the halloumi slices. Finish it off with the crispy sages leaves and if preferred, some additional pepper & salt.
  11. They’re ready to eat, enjoy!

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