Honey-roasted sweet potato and squash with halloumi and basil oil
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5 from 1 vote

Honey-roasted Sweet Potato and Squash with Halloumi and Basil Oil

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Vegetarian
Servings: 3 -4 servings
Author: Lucy Parissi | Supergolden Bakes


  • 100 g |3.5oz halloumi cheese cut into small cubes
  • 4 large garlic cloves peeled and sliced thinly
  • 2-3 large sweet potatoes cut into large wedges
  • 2 red chillies sliced into thin rounds
  • 1 small butternut squash seeds removed, cut into wedges
  • 3 tbsp runny honey
  • 2 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • handful mixed seeds pumpkin, sunflower, linseed
  • salt and freshly ground pepper to season
  • ––––––
  • 2 handfuls fresh basil leaves
  • 2 tbsp virgin olive oil
  • 2 garlic cloves peeled


  • Preheat the oven to 180C | 350F.
  • Rinse the sweet potatoes, pat them dry and cut into large wedges. Do the same with the squash.
  • Put the wedges on a tray and then drizzle with the honey, olive and sesame oil. Toss everything together so that they are coated in the oil. Season with salt and pepper, add the garlic and chillies and roast in the oven for 45 minutes. Check on them once or twice and toss them round a bit.
  • Once the vegetables are fork tender, add the cheese and roast for a further 10 minutes or until it starts to melt.
  • Put the basil leaves, garlic, and oil in a mini chopper or blended and blitz until smooth. Drizzle the basil oil over the dish and scatter with the mixed seeds. Serve with quinoa or couscous.


You can use feta cheese or kefalotyri instead of the halloumi. A little fresh spinach mixed in at the end so it wilts is a great addition.