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Lemony Winter Squash Pasta with Halloumi

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Up your pasta by making this lemony winter squash pasta with halloumi, baby spinach, and a crispy pecan-breadcrumb.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Pasta
  • Diet: Vegetarian

Up your pasta by making this lemony winter squash pasta with halloumi, baby spinach, and a crispy pecan-breadcrumb. Topped with halloumi croutons, it makes a delicious and satisfying vegetarian pasta dish everyone loves!

Ingredients

Scale
  • 1 medium butternut squash* (about 2.2 lbs/1kg), peeled, halved, seeded, and diced
  • 3 Tablespoons extra virgin olive oil, divided
  • 2 teaspoons dried oregano
  • Salt and freshly ground pepper
  • 6 Tablespoons butter, divided
  • 1 cup (110g) breadcrumbs
  • 1 cup (125g) pecans, chopped
  • 1 Tablespoon dried thyme or herbes de Provence
  • ½ teaspoon crushed red pepper flakes (optional)
  • Zest of 2 lemons
  • 12 oz (340g) spaghetti or other long pasta
  • 1 lemon, juice
  • 3–4 cloves garlic, thinly sliced
  • 10.5 oz (300g) baby spinach
  • 1 block (7 oz/200g) halloumi, cubed
  • 1 teaspoon honey (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. For the winter squash. In a large mixing bowl, combine cubed winter squash with 2 Tablespoons olive oil, oregano, salt, pepper, and toss to coat. Transfer to the prepared baking sheet in an even layer, and roast, tossing halfway through, until tender and browned in spots, about 25–30 minutes.
  3. For the pecan breadcrumbs. Heat 1 Tablespoon of olive oil and 1 Tablespoon of butter (15g) in a large skillet over medium heat. Add the breadcrumbs, pecans, thyme and red pepper flakes (if using). Cook, stirring occasionally until the breadcrumbs and pecans are toasted all over, about 4-5 minutes. Add the zest from one lemon and toss quickly. Remove the breadcrumb mixture from the skillet and transfer to a shallow dish.
  4. For the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve ½ cup (120 ml) cooking water for later.
  5. Wipe the skillet and reuse it. Melt 4 Tablespoons butter (55g) in the skillet over medium-high heat for a couple of minutes or until butter is browning, swirling the pan as needed. Add the garlic and cook for 1 more minute, until fragrant. Add lemon juice and the zest of the other lemon, and stir.
  6. Reduce the heat to low and add ½ cup of the pasta water**, the spaghetti and the remaining 2 Tablespoons (30g) butter, tossing until melted. Add the baby spinach in 2 or 3 addition, tossing as you go until wilted. Add the roasted butternut squash and toss gently until evenly distributed.
  7. For the halloumi. Drizzle a little bit of olive oil in a small skillet placed over medium heat. Add the cubed halloumi and gently stir-fry until golden on all sides. Remove from heat, and combine with honey (optional).
  8. Serve the lemony winter squash pasta with the pecan breadcrumbs on top, and add the halloumi croutons. Grind more black pepper over the dish, add extra lemon zest for more lemony flavors, and enjoy!

Notes

* You can use other types of winter squash of choice.

** You can add more pasta water to thin the sauce.

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https://www.delscookingtwist.com/lemony-winter-squash-pasta-with-halloumi/