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Butternut Squash, Halloumi and Rosemary

Preparation Time
10 minutes

Cooking Time
15 - 25 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 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 Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 225g halloumi, cut into slices


  1. 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.
  2. Remove from the pan and add the halloumi - you may need to add a little extra Lucy Bee Coconut Oil.
  3. Fry for 3-4 minutes on each side until golden brown.
  4. Serve the butternut squash with the halloumi. I like this as a side dish served with lamb or added to a salad.

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