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Sheet Pan Butternut Squash, Halloumi & Butter Beans with White Balsamic Hot Honey

Sweet roasted squash, salty halloumi, creamy butter beans topped with a sticky-sweet hot honey drizzle and crispy lemon garlic panko.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

for the sheet pan:

  • 1 medium butternut squash peeled, seeded and cut into 1 inch cubes
  • 1/2 red onion chopped
  • 2 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3-4 fresh thyme sprigs
  • 1 can 540 mL / 19 oz butter beans, drained, rinsed and dried well
  • 350 g halloumi cut into 1 inch cubes
  • 1 Tbsp olive oil

for the white balsamic hot honey:

  • 1/4 cup honey
  • 1 Tbsp white balsamic vinegar
  • 1/2 tsp chili flakes
  • pinch of salt

for the lemony garlicky toasted panko:

  • 1/2 cup panko
  • 1 Tbsp olive oil
  • 1 small garlic clove finely grated
  • zest of 1/2 lemon
  • pinch of salt
  • Freshly cracked black pepper

to finish:

  • roughly chopped parsley

Instructions
 

the roasting:

  • Preheat the oven to 425°F.
  • Add the butternut squash and red onion to a large sheet pan. Drizzle with 2 Tbsp olive oil and sprinkle with the cumin, smoked paprika, garlic powder, salt and black pepper. Toss everything together and spread into an even layer.
  • Roast for 20-25 minutes.
  • Remove the pan from the oven and add the butter beans and the halloumi to the sheet pan, drizzle with the remaining 1 Tbsp olive oil and gently toss everything together.
  • Return the pan to the oven for another 15-20 minutes, until the squash is tender and caramelized, the red onion is soft and jammy, the halloumi is golden and the butter beans have a few crispy edges.

make the white balsamic hot honey:

  • add the honey, white balsamic vinegar, chili flakes and a pinch of salt to a small saucepan over low heat. Warm gently, stirring until combined. Set aside.

make the lemony garlicky panko:

  • heat the olive oil in a small skillet over medium heat. Add the panko, lemon zest, salt, pepper and garlic and cook, stirring often, until golden and crisp.
  • put it all together: transfer the roasted squash, halloumi and butter beans to a serving platter. Drizzle generously with the white balsamic hot honey, then scatter over the lemony garlicky panko and chopped parsley.
Keyword Sheet Pan Butternut Squash, Halloumi & Butter Beans
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