Warm Squash, Lentils, Swiss Chard & Halloumi | Abel & Cole
Warm Squash, Lentils, Swiss Chard & Halloumi
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Prep: 15 mins
Cook: 20 mins
This recipe is part of our partnership with The Sunday Times and Florence Knight. Florence says: "Red onion squash have a distinctive tear drop shape and deep, almost burnt pink-orange skin, without the ridges of a pumpkin. Their firm flesh has a delicate sweetness and mellow nutty flavour that sums up autumn."
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771 kcal
(per portion)
Ingredients you'll need
  • 1 red onion squash
  • 1 lemon
  • 1 garlic clove
  • 140g Swiss chard
  • 400g tin of green lentils
  • 100g halloumi
From your kitchen
  • 2 tbsp olive oil
  • ¼ tsp + a pinch sea salt
  • Freshly ground pepper
  • 4 tbsp extra virgin olive oil
Step by step this way
  • 1.

  • 2.

  • 3.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Trim a little off the base of the squash to keep it stable on the chopping board. Cut it in half and scoop out and discard the central flesh and seeds with a large tablespoon. Cut each half into crescent moon pieces about 3cm thick, leaving the skin on.

  • 4.

    Zest the lemon into a bowl and cut in half. Cut one half into slices.

  • 5.

    Lay the squash in a large roasting tin and combine with the lemon slices, 2 tbsp olive oil and a pinch of salt and pepper. Place the tin into the hot oven and cook for 15-20 mins, or till tender with a little colour.

  • 6.

    Meanwhile, finely grate the garlic into the bowl with the lemon zest and stir through 4 tbsp extra virgin olive oil and ¼ tsp salt. Drain the lentils in a sieve and rinse well under cold running water.

  • 7.

    Prepare the chard by washing it in cold water and trimming a few mms off the stalk. If any stalks are large, cut through them lengthwise, keeping the chard in one whole piece.

  • 8.

    Put the lentils in a medium pan and set over a moderate heat, stir through the lemon and garlic dressing and grate over a little halloumi. Place the chard on top and cover with a lid for 3 mins or till the leaves have wilted with tender stalks.

  • 9.

    Spoon the warm lentils and wilted Swiss chard onto plates. Lay over a couple of roasted squash pieces and grate over plenty of halloumi.

  • Tip

    Halloumi to you
    Halloumi, one of the national cheeses of Cyprus, is eaten raw, dried, or cut into finger-thick slices and cooked over a hot grill. Its saltiness lends itself to the squash, though it’s also moreish with a spoonful of honey or, in the summer, with a slice of watermelon.

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