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Overhead view of charred squash and halloumi skewers on a wooden board with lemon wedges and scattered thyme sprigs

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
Cook Time 25 minutes
Total Time 40 minutes
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.