This time of year is great for squashes and I am pleased as they are delicious. I love delicata squashes as they are a perfect size for lunch and you get loads of fibre as you can eat the skin. The textures in this dish are amazing as you get the soft sweet flesh from the squash, salty chewy texture from the halloumi and a pop of flavour from the tomatoes. I don’t use rosemary that much in the summer but I do get to use lots of it throughout autumn and winter and it works perfectly on the squash. It is so easy to make too as you just chuck it in the oven to do its own thing.

Ingredients (serves 2)

• 1 Delicata squash, cut in half, seeds removed then sliced
• 1 tbsp rosemary oil (recipe here) or olive oil
• good pinch of sea salt and black pepper
• 4 cherry tomatoes, quartered
• 2 tbsp maple syrup
• 1 tbsp fresh rosemary, chopped
• 250g halloumi, sliced to 1cm pieces

Directions

1. Pre heat oven to 200 degrees fan.
2. Place the prepared squash in a bowl add a tbsp of oil and a good pinch of sea salt and black pepper. Mix with your hands to coat the squash pieces. Lay on a baking tray and roast for 30 minutes. Turning halfway and making sure the orange flesh is facing upwards.
3. While the squash is roasting cook the halloumi in a dry pan for a couple of minutes on each side or until golden. Set aside. Also prepare the glaze by adding the maple syrup and fresh rosemary in a bowl.
4. Once the squash has baked brush the squash with the maple syrup and rosemary, add the tomatoes to the tray and bake for a further 10 minutes
5. To serve – Add the squash, halloumi and tomatoes to a serving dish. Drizzle over some rosemary oil. Enjoy.