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Butternut squash with rosemary and halloumi

Tony Tobin
  • 60 minutes
  • Serves 1

INGREDIENTS

200 g

Butternut squash

1 clove

Garlic

2 tbsp

Rosemary, fresh

1

Salt and freshly ground black pepper

2 tbsp

Olive oil

100g/3½oz halloumi, sliced into three pieces