Roasted Squash and Halloumi Skewers with Smoked Paprika

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Roasted squash and halloumi skewers combine sweet, caramelized butternut squash with salty, squeaky halloumi, threaded onto skewers with red onion and bell pepper, then roasted at 220C / 425F until the edges char and the cheese turns golden.

I started making these on weeknights when I wanted a vegetarian main that didn’t need a side of rice or potatoes to feel like a full meal. The honey and smoked paprika glaze does the heavy lifting here, caramelizing on the squash while keeping the halloumi from drying out.

One thing I learned testing this: if you cut the squash bigger than the halloumi, the squash won’t cook through in the same 20 to 25 minutes it takes for the cheese to turn golden. Keep everything at a 2cm / 3/4-inch cube so it roasts evenly.

Serve these straight off the sheet pan with warm pita and a squeeze of lemon, or over rice for something more filling.

Why You’ll Love This Recipe

• Comes together in about 35 minutes start to finish
• Eats like a full vegetarian meal, no sides required
• Halloumi stays squeaky, not rubbery, thanks to the short roast
• One sheet pan means minimal cleanup after dinner

Ingredient Notes

• Butternut squash: Works best for its dense, sweet flesh. Kabocha or delicata squash are good swaps if butternut isn’t around.
• Halloumi: Use a firm halloumi block, not pre-sliced. Thin pre-cut slices tend to fall apart when threaded onto skewers.
• Red onion: Cut into chunks close in size to the squash so everything finishes cooking at the same rate.
• Red bell pepper: Red or yellow pepper adds sweetness under high heat. Green pepper turns bitter when roasted this hot.
• Honey: Maple syrup works as a swap for the glaze, though halloumi itself keeps this a dairy dish either way.
• Smoked paprika: Regular paprika works in a pinch but loses the smoky depth that makes the glaze interesting.
• Lemon: Zest goes into the glaze for brightness, wedges go on the plate for squeezing at the table.
• Fresh thyme: Dried thyme works at half the amount, but fresh holds its color better as a finishing garnish.

Roasted Squash and Halloumi Skewers with Smoked Paprika

Butternut squash, halloumi, red onion, and bell pepper get threaded onto skewers, glazed with honey and smoked paprika, and roasted at 220C / 425F until charred and golden.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 348

Ingredients Method Notes

Ingredients

  

For the Skewers

• 500 g butternut squash peeled, cut into 2 cm cubes
• 250 g halloumi cut into 2 cm cubes
• 1 red onion large (about 150 g); cut into 2 cm chunks
• 1 red bell pepper large (about 150 g); cut into 2 cm chunks
• 8 wooden skewers (25 cm / 10 inch); soaked in water 15 minutes

For the Glaze

• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon zested for glaze, cut into wedges for serving
• 2 tsp fresh thyme leaves plus extra for garnish

Method

 

Prep the Skewers

1. Heat oven to 220C / 425F. Line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment or foil.
2. Soak 8 wooden skewers (25 cm / 10 inch) in water for 15 minutes so they don't scorch in the oven.
3. Cut the squash and halloumi into 2 cm / 3/4-inch cubes. Cut the onion and bell pepper into chunks close to the same size.
4. Whisk the olive oil, honey, smoked paprika, cumin, salt, pepper, and lemon zest together in a small bowl until smooth.
5. Thread the squash, halloumi, onion, and pepper onto the skewers, alternating pieces and dividing everything evenly across all 8 skewers.

Roast and Serve

1. Arrange the skewers on the sheet pan and brush with half the glaze.
2. Roast for 12 minutes, then flip each skewer and brush with the remaining glaze.
3. Roast for another 10 to 13 minutes, until the squash is fork-tender and the halloumi is golden at the edges (20 to 25 minutes total).
4. Pull the skewers from the oven and scatter fresh thyme over the top.
5. Serve warm with lemon wedges alongside.

Notes

• Pat squash cubes dry before tossing in oil so they roast instead of steam.
• Don't skip soaking wooden skewers, they will char fast in a 220C oven.
• Halloumi releases little moisture as it roasts, so the pan won't turn soggy.
• Line the sheet pan with foil for easier cleanup, since honey glaze sticks.

Tips for Success

• Cut the roasted butternut squash and halloumi to the same 2cm size so both finish cooking at once.
• Soak wooden skewers in water for 15 minutes before threading to keep them from scorching.
• Thread halloumi cubes snugly between vegetables so they don’t dry out under direct heat.
• Flip skewers once, at the 12-minute mark, for even color on both sides.
• Brush the glaze on twice, once before roasting and once halfway through, for a deeper caramelized crust.

Variations

• Swap butternut squash for sweet potato or delicata squash when butternut isn’t in season.
• Add cherry tomatoes to the skewers for the last 8 minutes so they soften without collapsing.
• Finish with a drizzle of tahini-lemon sauce instead of extra honey for a nuttier finish.

Storage and Reheating

Leftover skewers keep for 2-3 days in an airtight container in the fridge. Pull the halloumi and vegetables off the skewers first if you’re short on space, they reheat the same either way.

Reheat in a 200C / 400F oven for 8 to 10 minutes, or in an air fryer at 190C / 375F for 5 minutes, until warmed through. The halloumi firms up a bit on the second day but stays edible and holds its shape, it just won’t be as squeaky as fresh off the pan.

Serving Suggestions

Pile the skewers over a bowl of lemony couscous or rice for a fuller dinner, or tuck the squash and halloumi straight into warm pita with a spoon of yogurt sauce.

A simple cucumber and herb salad on the side balances the richness of the cheese. For a spread, add hummus and warm flatbread and let people build their own plates.

FAQ

Why did my halloumi turn rubbery on the skewers?

Halloumi turns rubbery when it roasts too long or sits too close to the broiler element. Stick to 220C / 425F for 20 to 25 minutes total and pull the skewers as soon as the cheese looks golden at the edges, not deeply browned all over. Cutting the cubes smaller than 2cm also dries them out faster.

Can I use paneer instead of halloumi for these skewers?

Paneer works as a swap since it holds its shape under heat the same way halloumi does. It’s milder and less salty, so add an extra pinch of salt to the glaze. Roast for the same 20 to 25 minutes at 220C / 425F, checking that the edges turn light gold rather than deep brown.

Can I thread these squash and halloumi skewers ahead of time?

Yes, thread the skewers up to a day ahead and refrigerate, covered, until ready to roast. Hold off on brushing the honey glaze until just before they go in the oven, since honey can draw moisture out of the squash overnight. Roast straight from the fridge, adding a few extra minutes if needed.

What sauce goes well with roasted squash and halloumi skewers?

A lemony tahini sauce or plain yogurt with garlic and mint both work well against the sweet glaze on these skewers. Tzatziki also cuts through the richness of the halloumi. Keep the sauce cool and tangy since the skewers themselves are already sweet and smoky.

Are roasted squash and halloumi skewers gluten free?

Yes, this recipe is gluten free as written, since squash, halloumi, honey, and the spice glaze contain no wheat or gluten. Double-check your smoked paprika and any store-bought glaze substitutes, since some spice blends carry cross-contamination warnings. Serve with rice or a gluten-free flatbread to keep the whole plate gluten free.

Can I grill these skewers instead of roasting them in the oven?

Grilling works well and adds more char than the oven does. Cook over medium-high heat for about 10 to 12 minutes, turning every few minutes, until the squash is fork-tender and the halloumi has the same char as grilled harissa chicken skewers. Keep the glaze on hand to brush on twice, just like the oven method.

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