This simple vegetarian recipe inspired by Nigella Lawson is perfect for a quick, tasty meal. Roasted butternut squash rounds topped with halloumi are tucked into warm pitta bread with fresh salad and tomatoes. It’s easy to make, full of flavor, and great for lunch or dinner!
Ingredients Needed:
- 1 butternut squash
- 1 x 15ml tablespoon regular olive oil
- 1 teaspoon dried oregano
- 1 x approx. 225 grams block of halloumi cheese
- 4 pitta breads
To serve:
- salad leaves of your choice
- 2 large tomatoes (thickly sliced)
How To Make Butternut And Halloumi Burgers?
- Preheat the Oven: Set the oven to 200°C.
- Prepare the Butternut Squash: Slice the long part of the butternut squash into 1.5 cm rounds (you should get 6–8 slices). Arrange them on a baking tray with olive oil. Sprinkle half the oregano on top, flip the slices, and sprinkle the rest.
- Roast the Squash: Roast the squash for 20–30 minutes, until soft and golden at the edges.
- Slice the Halloumi: Cut the Halloumi block in half, then slice each half into 3–4 pieces to match the number of squash rounds.
- Add Halloumi and Roast Again: Place a Halloumi slice on top of each butternut round. Roast for another 10 minutes, until the halloumi softens and turns golden.
- Warm the Pittas: Cut the pittas in half and warm them in the oven for a few minutes.
- Assemble the Burgers: Open each pitta pocket slightly, fill with salad leaves, add a squash and halloumi round, and top with a slice of tomato. Serve immediately.
Recipe Tips:
- Cut Even Slices: Make sure the butternut squash is sliced evenly (about 1.5 cm thick) so it cooks evenly in the oven. Uneven slices might end up overcooked or undercooked.
- Use Fresh Halloumi: Choose a good-quality halloumi cheese for the best texture and flavor. Avoid older or pre-grated halloumi, as it won’t roast as nicely.
- Don’t Overcrowd the Baking Tray: Leave enough space between the squash slices on the tray for even roasting. Crowding the tray can lead to soggy squash instead of perfectly roasted slices.
- Warm Pittas Properly: Don’t skip warming the pittas in the oven! A warm pitta makes it easier to open and gives a better texture to the burger.
- Serve Immediately: Assemble and serve the burgers as soon as they’re done. If left sitting, the halloumi and squash can cool and lose their best flavor and texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover burgers cool to room temperature first. Then, place them in an airtight container and store them in the fridge for up to 2 days.
- Reheat: Heat a non-stick pan over medium heat. Place the squash and halloumi slices in the pan and warm for 2–3 minutes on each side.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 550mg
- Potassium: 580mg
- Total Carbohydrate: 34g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 12g
Try More Nigella Lawson Recipes:
Nigella Butternut And Halloumi Burgers
Description
This simple vegetarian recipe inspired by Nigella Lawson is perfect for a quick, tasty meal. Roasted butternut squash rounds topped with halloumi are tucked into warm pitta bread with fresh salad and tomatoes. It’s easy to make, full of flavor, and great for lunch or dinner!
Ingredients
To serve:
Instructions
- Preheat the Oven: Set the oven to 200°C.
- Prepare the Butternut Squash: Slice the long part of the butternut squash into 1.5 cm rounds (you should get 6–8 slices). Arrange them on a baking tray with olive oil. Sprinkle half the oregano on top, flip the slices, and sprinkle the rest.
- Roast the Squash: Roast the squash for 20–30 minutes, until soft and golden at the edges.
- Slice the Halloumi: Cut the Halloumi block in half, then slice each half into 3–4 pieces to match the number of squash rounds.
- Add Halloumi and Roast Again: Place a Halloumi slice on top of each butternut round. Roast for another 10 minutes, until the halloumi softens and turns golden.
- Warm the Pittas: Cut the pittas in half and warm them in the oven for a few minutes.
- Assemble the Burgers: Open each pitta pocket slightly, fill with salad leaves, add a squash and halloumi round, and top with a slice of tomato. Serve immediately.
Notes
- Cut Even Slices: Make sure the butternut squash is sliced evenly (about 1.5 cm thick) so it cooks evenly in the oven. Uneven slices might end up overcooked or undercooked.
- Use Fresh Halloumi: Choose a good-quality halloumi cheese for the best texture and flavor. Avoid older or pre-grated halloumi, as it won’t roast as nicely.
- Don’t Overcrowd the Baking Tray: Leave enough space between the squash slices on the tray for even roasting. Crowding the tray can lead to soggy squash instead of perfectly roasted slices.
- Warm Pittas Properly: Don’t skip warming the pittas in the oven! A warm pitta makes it easier to open and gives a better texture to the burger.
- Serve Immediately: Assemble and serve the burgers as soon as they’re done. If left sitting, the halloumi and squash can cool and lose their best flavor and texture.
Nigella Butternut And Halloumi Burgers