Perfect vegetarian side dish recipe for Haloumi and Sage stuffed Butternut Pumpkin

1/2 butternut pumpkin, chopped lengthways
1/2 cup sage, chopped
250g block of haloumi cheese, cut into small squares.
1/3 cup crushed almonds or pumpkin seeds
2 tbsp olive oil
1 tbsp coconut oil or olive oil ñ to fry the haloumi cheese
Sea salt
Chilli flakes

How To
Preheat oven to 180 Celsius (I use fan-forced bake!).

Line a baking tray with baking paper and lay the pumpkin, skin side down.

Scoop out the inside of the pumpkin, with the seeds, so itís hollow then add haloumi cheese and top with sage leaves and chopped nuts or seeds. Drizzle with olive oil and sprinkle sea salt and chilli, if using.

Add the pumpkin to the oven and roast for 45-50 minutes, or until pumpkin is cooked through. If the haloumi is browning too quickly, cover with foil or turn down the heat slightly.

Serve with protein of choice

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.

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