Time for another easy one pan halloumi dinner, and this time we are embracing autumn!
One of my favorite ways to put a veggie-heavy meal together is to grab a big roasting pan, a package of halloumi and start raiding the fridge. I’ve already perfected the summer version and the winter version of this format, so I was thinking it’s time for an autumn version with cauliflower, squash, and the last of those late summer cherry tomatoes.
Nutty roasted cauliflower + melt in the mouth butternut squash + sweet jammy cherry tomatoes + salty crisp halloumi = an absolutely delicious texture mix! Ras el hanout is the magic ingredient that brings the dish together with some incredible Moroccan flavor.
As is always the case with my veggie tray bake recipes, there is plenty of flexibility here to make it your own! While the version that I am sharing today was my ultimate favorite, I tried it several ways with several different mixes of ingredients, and as long as there was spice and halloumi, I was always happy!
Ingredient Tips & Substitutions
- Butternut squash can just as easily be swapped for sweet potato or another squash of your choosing.
- The cherry tomatoes add a burst of sweetness and juiciness, but they are completely optional – I have made this dish without them and it’s still been great. Red bell pepper is another tasty sweet addition that works well here.
- If you want to swap cauliflower for broccoli, go ahead, but the cook times won’t be as well aligned. To avoid the broccoli from overcooking, keep the florets on the larger side.
- Want to use frozen vegetables? That should work with these modifications: 1) You will need a little longer in Step 3 to get them defrosted before they can start to brown a little. 2) Don’t add the ras el hanout until Step 5. They will never get as crisp as fresh veggies, but still tasty!
- Halloumi cheese is a Cypriot grilling cheese which doesn’t melt, which makes it a fantastic vegetarian protein option. Availability is good in Europe but can be patchy in North America; you can use another non-melting cheese such as paneer or bread cheese if you need to.
- Ras el Hanout is a Moroccan spice blend that is widely available in larger supermarkets. If you want to make your own, try Salima’s recipe. (If you buy a jar of Ras el Hanout for this recipe, be sure to try my Moroccan Spiced Chickpea Skillet another night – a similarly quick and easy one pan dinner!)
- If you’d like to increase the protein in this recipe, add a drained can of chickpeas or white beans in Step 5 (be sure to add an extra shake of ras el hanout at the same time).
The Best Pan for the Job
- I use a large 42cm / 16 inch roasting tin. A sheet pan would work too. When I make this, the veggies are packed fairly tight in the pan and the cook time reflects this. If you’re using a really big sheet pan that leaves a lot of space around the veggies, you may find that it cooks up a little quicker.
- I recommend using a metal pan if possible, because it conducts heat more quickly and will give the veggies a crisper roast. If you need to use glass or ceramic, that is OK – just note that glass and ceramic conduct heat more slowly, so you may need a slightly longer oven time than the recipe states.
Make an easy meal out of this recipe
- Keep it minimal, low carb, and gluten free by just serving it with a nice sauce. There is a recipe included for garlic yogurt, but a tahini sauce would also be great, and the easy option would be some store bought hummus or baba ganoush. If you serve it on its own, you’ll get 2-3 portions.
- Add flatbreads to get some carbs on the table and stretch the portions out a little further.
- Serve with some rice, quinoa or any other grains. Try my Mushroom Rice Pilaf with Pistachios or Green Olive Grain Salad if you have the time.
Leftover Cauliflower and Butternut Squash?
This recipe will use about half of a cauliflower and half of a squash – check out these recipes to help you use up what is left!
- Both veggies can slot right into this Roasted Vegetable Enchilada Casserole.
- If you want another halloumi dish, you can adapt this Halloumi Tray Bake with Pesto Rice & Roasted Vegetables to include the cauliflower and squash.
- You can use both veggies for this Cauliflower, Paneer & Mango Curry (Butternut squash isn’t in the original ingredient list but will fit in just fine – and make up for the fact that you don’t have quite as much cauliflower as the recipe calls for).
One Pan Spiced Cauliflower, Sweet Potato & Halloumi
This tray bake / sheet pan meal could not be easier to throw together with minimal ingredients required! Ras el hanout gives an amazing flavor to the entire dish and you can complete the meal with a simple yogurt sauce and pita bread.
Ingredients
- 2-3 cups cauliflower florets, about 1/2 of a large head
- 2-3 cups cubed butternut squash, about 1/2 of a small squash or 1/4 of a large one
- 1 red onion, sliced
- 1 cup (250 g) baby tomatoes
- 8 oz (225 g) halloumi, cubed
- 1 Tbsp ras el hanout
- 1 lemon, for zesting and wedges
- olive oil, for roasting
Optional Garlic Yogurt Sauce
- 1 cup (240 ml) greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small clove garlic, crushed – I like to run it through a garlic crusher twice to get it as smooth as possible
- salt, to taste
Instructions
- Preheat the oven to 200C / 400F.
- Add the butternut squash, cauliflower and onion to a large roasting dish. Coat with olive oil and ras el hanout and give it all a good mix. Add salt and pepper to taste.2-3 cups cauliflower florets, 2-3 cups cubed butternut squash, 1 Tbsp ras el hanout, olive oil, 1 red onion
- Place in the oven for 20 minutes, until the cauliflower is starting to brown and the squash is soft (it doesn't need to be cooked through yet, but it should be on its way).
- Meanwhile, if you are going to make the garlic yogurt sauce, do this now – just whisk all of the ingredients together in a small bowl and set aside.1 cup greek yogurt, 1 tbsp extra virgin olive oil, 1 small clove garlic, salt, 1 tbsp fresh lemon juice
- Add the halloumi and cherry tomatoes to the pan and mix through. There should be enough spiced oil to lightly coat them, but add a little extra to the pan if you need to.8 oz halloumi, 1 cup baby tomatoes
- Place back in the oven for another 20 minutes, until the halloumi is browned.
- Zest a little lemon over the top and serve with lemon wedges for squeezing.1 lemon
Notes
Nutritional info reflects 1/4 of the total recipe as a serving, without the yogurt sauce.
Calories: 367kcal, Carbohydrates: 24g, Protein: 16g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 711mg, Potassium: 777mg, Fiber: 5g, Sugar: 7g, Vitamin A: 11496IU, Vitamin C: 80mg, Calcium: 666mg, Iron: 2mg