Spice-roasted butternut squash and halloumi fajitas

Warm flour tortillas filled with roasted butternut squash, warm griddled halloumi, easy tomato salsa, and fresh crispy salad. Delicious halloumi fajitas!

As much as I love pasta, I’ve started to feel like we eat it every other day. Sure, it’s easy, versatile, quick, and can be topped with a virtually limitless selection of things, but still… Time to make a conscious effort to eat more different kinds of carbohydrates. Here’s our first attempt – roasted squash and halloumi fajitas – made with wholewheat tortilla wraps (flour tortillas). 

Squash and halloumi fajitas

These fajitas were extremely tasty, and quite fun to eat! Everyone got to assemble their own fajita with the fillings they wanted. My daughter Kipper had hers just with butternut squash and griddled halloumi. Meanwhile DH and I also added salad leaves and fresh salsa. The grown ups also had second helpings without the tortilla – just stacked the other ingredients to make a yummy warm salad. (I do love a warm salad – here’s another one if you fancy.) If you wanted a lower-carb dinner, you could skip the tortillas and just do a halloumi fajita salad from the outset.

Spice it up!

I spiced up the butternut squash with cumin and a selection of other herbs and spices, and it was super-tasty. I roasted it first then finished it off in the griddle pan to get the snazzy-looking scorch lines, but you could simply leave it to cook in the oven for longer. It tastes fabulous, and the leftover squash was lovely cold next day, wrapped in another tortilla with a dollop of humous.

The only real downside to this meal is that there’s a fair bit of faffing around to make all the various bits and pieces. None of the elements are particularly tricky, but you do need a modicum of organisation. I think we got away with it this time though. Phew.

Serves 4.

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📖 Recipe

Roasted butternut squash and halloumi fajitas

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Total Time 1 hour hr

Course Main Course

Cuisine Mexican, Vegetarian

Servings 4

Calories 674 kcal

Ingredients

  

1x2x3x

For the roasted butternut squash

• 1 medium-large butternut squash
• 2 medium onions
• 3 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon oregano
• Pinch cayenne
• 1 lime - zest only

For the griddled halloumi

• 250 g halloumi cheese (approx. 9 oz)
• 2-3 tablespoon olive oil

For the fresh salsa

• 100 g cherry tomatoes (approx. 3½ oz)
• 1 medium red (bell) pepper
• 1-2 tablespoon chopped fresh coriander (cilantro) leaves
• ½ lime - juice only
• Salt & pepper to taste

To serve

• Few handfuls salad leaves
• 4 tortilla wraps

Instructions

 

For the roasted squash

• Preheat the oven to 200°C (400°F).
• Peel and de-seed the squash, and cut into 1cm (approx. ⅜ inch) wedges. Place in a large baking tray.
• Whisk the cumin, cumin seeds, coriander, oregano, cayenne and lime zest into the olive oil. Pour over the squash and toss to coat.
• Roast at 200°C (400°F) for 30 minutes. Remove from the oven and cook for 3-4 minutes per side on a hot griddle pan, until cooked through and showing decorative scorch lines. (Alternatively, continue roasting for another 20-30 minutes until soft and browned.)

For the halloumi

• Cut the cheese into 1cm (approx. ⅜ inch) slices, and brush all over with the olive oil.
• Cook in a hot griddle pan for 1-2 minutes per side, until the lovely crispy scorched lined appear.

For the salsa

• Cut the tomatoes into small dice.
• Remove the core and seeds from the pepper and discard. Cut the flesh into small dice.
• Combine the tomatoes and pepper with the chopped coriander (cilantro) and lime juice, and season with salt and pepper to taste.

To serve

• Put the squash, the halloumi, the salsa, and the salad leaves into serving dishes and arrange on the table. Warm the tortilla wraps for a minute or two in a hot oven, if desired, then serve. Give each person a warm tortilla and encourage them to add fillings, roll up and enjoy!

Notes

Approx. per serving: 674 calories, 42.5 fat, 21g protein, 57g carbs

Nutrition

Nutrition Facts

Roasted butternut squash and halloumi fajitas

Amount per Serving

Calories

674

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Keyword butternut squash, halloumi

Tried this recipe?Let us know how it was!

Other delicious ways to use butternut squash include roasted butternut squash and feta tart, roasted hasselback squash with chili and rosemary and simple butternut squash and red lentil soup. If it’s halloumi you love, how about this Mediterranean vegetable and halloumi traybake, or these yummy watermelon and halloumi kebabs?

Since the squash is spiced up with both cumin seeds and ground cumin, I’m entering this recipe into The Spice Trail – Cumin challenge, hosted by Vanesther at Bangers & Mash.