Maple-Glazed Halloumi Squash Skewers Recipe

Maple-Glazed Halloumi & Butternut Squash Skewers: Sweet, Salty & Smoky Perfection

These Maple-Glazed Halloumi & Butternut Squash Skewers are a guaranteed crowd-pleaser, offering a stunning combination of sweet, salty, and smoky flavors. They are the ultimate vegetarian BBQ recipe that will impress both meat-eaters and plant-based friends alike. Consequently, they transform simple, wholesome ingredients into a vibrant and satisfying meal or appetizer. The process is straightforward, making them an easy and delicious option for any cook.

Imagine golden cubes of roasted butternut squash, caramelized and tender, threaded alongside sizzling halloumi cheese that develops a gorgeous golden crust. Then, a glossy maple glaze, infused with smoked paprika and a touch of garlic, coats every piece. The aroma alone is irresistible, promising a delightful eating experience. Ultimately, these skewers deliver a perfect balance in every bite, making them a standout dish for any occasion.

Furthermore, this recipe is incredibly versatile. You can cook them on an outdoor grill for that authentic smoky char or easily prepare them in your oven or on a grill pan year-round. They are perfect for a quick weeknight dinner, an elegant appetizer for a dinner party, or the star of your next backyard barbecue. Without a doubt, these skewers prove that vegetarian cooking can be bold, exciting, and deeply flavorful.

Quick Recipe Highlights

• Flavor Profile: These skewers masterfully balance sweet, salty, and smoky notes. The natural sweetness of the maple-glazed butternut squash contrasts beautifully with the savory, salty halloumi. Additionally, the smoked paprika in the glaze adds a warm, smoky depth that ties everything together.
• Texture: You get a wonderful contrast between the soft, caramelized interior of the roasted squash and the firm, squeaky bite of the halloumi. Moreover, the cheese develops a satisfyingly crisp exterior when grilled, creating a perfect mouthfeel.
• Aroma: As they cook, the skewers release an incredible scent. The sweet maple syrup caramelizes, the halloumi browns, and the smoky paprika perfumes the air. Ultimately, this aromatic blend is a sure sign of deliciousness to come.
• Visual Appeal: The skewers are a feast for the eyes with vibrant orange squash, golden-brown cheese, and fresh green herbs. They present beautifully on a platter, making them ideal for entertaining and social media.
• Skill Level Needed: This is a beginner-friendly recipe. The techniques involve simple chopping, threading, and grilling or baking. Therefore, even novice cooks can achieve fantastic results with minimal effort.
• Special Equipment: You will need wooden or metal skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning. Otherwise, a baking sheet, mixing bowls, and a grill or oven are all you require.

Recipe Overview

• Difficulty Level: We rate this recipe as easy because it involves fundamental kitchen skills. The prep work is simple chopping and threading. Meanwhile, the cooking process is largely hands-off, whether you grill or roast. Consequently, it is accessible for cooks of all levels and yields impressive results with minimal stress.
• Category: These skewers are wonderfully flexible. They can serve as a hearty vegetarian main course, a substantial side dish, or a passed appetizer. Furthermore, they fit into lunch, dinner, or party food categories with ease.
• Cuisine: While halloumi is a Cypriot cheese, this recipe takes a modern, fusion approach. It blends Mediterranean ingredients with a North American-style maple glaze. The result is a contemporary dish that celebrates global flavors in a simple, skewered format.
• Cost: This is a cost-effective recipe, especially when butternut squash is in season. Halloumi can be a pricier ingredient, but a little goes a long way. Overall, you can create a restaurant-quality dish for a fraction of the cost of dining out.
• Season: These skewers are perfect for autumn and winter, thanks to the seasonal butternut squash. However, they truly shine as a summer BBQ recipe. Ultimately, their versatility makes them a year-round favorite.
• Occasion: They are ideal for casual backyard barbecues, festive holiday gatherings, or a simple family meal. Their easy, make-ahead nature also makes them perfect for entertaining when you want to spend less time in the kitchen.

Why You’ll Love This Recipe

First and foremost, the taste and texture appeal is undeniable. Each bite delivers a complex harmony of flavors. The sweet maple glaze caramelizes on the squash, creating little pockets of candy-like goodness. Simultaneously, the halloumi cheese offers a savory, salty counterpoint with its unique squeaky texture and golden, grilled exterior. This contrast keeps your palate interested and makes the dish incredibly moreish. You will find yourself reaching for just one more skewer every time.

Next, consider the convenience and preparation benefits. These skewers come together in about forty minutes from start to finish. The prep is largely chopping and threading, which can even be a relaxing activity. Moreover, you can prepare the components ahead of time. For instance, you can cube the squash and make the glaze hours in advance. Then, assembly and cooking are quick and easy, making dinner stress-free.

Furthermore, the nutritional advantages are significant. Butternut squash is packed with vitamins A and C, fiber, and antioxidants. Halloumi provides a good source of protein and calcium, making these skewers a satisfying and balanced vegetarian option. While halloumi is higher in fat and salt, using it in moderation within this veggie-forward dish creates a wholesome meal. You are enjoying indulgent flavors while still feeding your body well.

Additionally, the social and entertaining value is high. Food on sticks is inherently fun and communal. These skewers make for fantastic finger food at parties or a beautiful, shareable centerpiece on the dinner table. They are conversation starters and are guaranteed to impress guests with their vibrant colors and gourmet appearance. Consequently, they elevate any gathering from ordinary to memorable.

Finally, the cost-effectiveness and accessibility are major wins. The ingredient list is short and uses mostly pantry staples. Butternut squash is an affordable vegetable, especially in fall and winter. While halloumi is a specialty cheese, one block is enough for four servings. You can create a restaurant-quality dish without the restaurant price tag. This recipe proves that eating well does not have to be complicated or expensive.

Historical Background and Cultural Significance

The story of these skewers begins with two key ingredients from different parts of the world. Halloumi cheese has its origins in Cyprus, dating back to the Medieval Byzantine period. Traditionally made from a mixture of goat’s and sheep’s milk, it was prized by Cypriot farmers for its high melting point and excellent shelf life. This characteristic is what allows it to be grilled or fried without losing its shape, making it a perfect candidate for skewering. Consequently, halloumi has been a staple in Eastern Mediterranean and Middle Eastern cuisines for centuries.

Butternut squash, on the other hand, is a New World vegetable. Indigenous peoples in the Americas cultivated various squash varieties for thousands of years. The modern butternut squash we know today was developed in the mid-20th century in the United States. It quickly gained popularity for its sweet, nutty flavor, easy-to-peel skin, and lack of large seed cavities. Its natural sweetness and hearty texture make it an ideal vegetable for roasting and grilling, a technique that enhances its caramelization.

The concept of cooking food on skewers is ancient and universal. From Greek souvlaki to Japanese yakitori, skewering is a primal cooking method. It allowed for easy cooking over open flames and efficient use of resources. The modern “kebab” style of alternating vegetables and protein on a stick became popular worldwide in the 20th century. This recipe represents a contemporary, vegetarian twist on that global tradition. It fuses the Mediterranean heritage of halloumi with a North American maple glaze, showcasing how culinary borders continue to blend.

Regional variations of vegetable and cheese skewers exist everywhere. In the Mediterranean, you might find halloumi grilled with peppers and onions. In vegetarian cuisine, tofu or tempeh often replaces meat on skewers. This specific recipe, featuring maple and squash, reflects a modern, seasonal, and fusion-focused approach to cooking. It honors the history of its components while creating something new and exciting for today’s tables. It is a testament to the evolving, inclusive nature of global food culture.

Ingredient Deep Dive

Let us start with halloumi, the star cheese. Originating from Cyprus, halloumi is a semi-hard, brined cheese traditionally made from a mix of goat and sheep milk. Its superpower is a high melting point, thanks to its unique preparation method involving heating the curds in whey. This allows it to be fried or grilled until golden brown without turning into a puddle. Nutritionally, it is a good source of protein and calcium, though it is also high in sodium and saturated fat. When selecting halloumi, look for a firm block stored in brine. For storage, keep it submerged in its brine in the refrigerator for up to a week after opening. If you cannot find halloumi, good substitutes include paneer or queso para freir, as they also hold their shape when heated.

Butternut squash is the sweet, hearty foundation. This winter squash is native to the Americas and is celebrated for its versatility and long storage life. It is incredibly rich in beta-carotene, which your body converts to vitamin A, crucial for eye health and immunity. It also provides a good amount of vitamin C, fiber, and potassium. Choose a squash that feels heavy for its size with a firm, matte skin and no soft spots. You can store whole squash in a cool, dark place for months. Once cut, wrap the pieces tightly and refrigerate for up to five days. For a quicker prep, look for pre-cubed butternut squash in the produce section. Acorn squash or sweet potato make excellent seasonal substitutes.

The maple glaze is the flavor conductor. Pure maple syrup is the boiled-down sap of sugar maple trees, a tradition pioneered by Indigenous peoples of North America. Unlike pancake syrup, real maple syrup contains beneficial minerals like manganese and zinc. Its complex sweetness pairs perfectly with smoky and savory notes. For the best flavor, always opt for 100% pure maple syrup. Combine it with smoked paprika, which adds a deep, woodsy aroma without heat, and a touch of garlic for savory depth. Olive oil helps the glaze coat the ingredients and promotes caramelization. A splash of apple cider vinegar or lemon juice can be added for a subtle brightness to balance the sweetness. This simple glaze transforms the basic components into something extraordinary.

Common Mistakes to Avoid

• Not soaking wooden skewers. This is a critical fire-prevention step. If you skip soaking, the exposed wood will char and potentially catch flame on the grill. Soak them in water for at least 30 minutes, or use metal skewers for a foolproof option.
• Cutting the squash too large. Large cubes will take much longer to cook than the halloumi, leaving you with either undercooked squash or overcooked cheese. Aim for 1-inch cubes to ensure even cooking and perfect texture on both components.
• Overcrowding the skewers. Threading the pieces too tightly together prevents hot air from circulating around each cube. This leads to steaming rather than roasting or grilling, resulting in less caramelization and a soggy texture. Leave a tiny space between each piece.
• Using imitation maple syrup. The artificial flavor of pancake syrup will dominate the glaze with a cloying, chemical taste. The complex, caramel notes of real maple syrup are essential for achieving the right balance of sweet and smoky flavors.
• Moving the halloumi too soon on the grill or pan. Halloumi needs time to form a proper crust so it releases easily. If you try to move it too early, it will stick and tear. Be patient and wait for a golden-brown color to develop.
• Neglecting to preheat your cooking surface. Whether using a grill or oven, a properly preheated surface is key for getting a good sear and preventing sticking. A cold start will cause the ingredients to stew in their own juices.
• Brushing with glaze too early. If you brush the maple glaze on at the beginning of cooking, the high sugar content will cause it to burn before the ingredients are cooked through. Apply the glaze during the last few minutes of cooking for a perfect, glossy finish.
• Skipping the resting time. Letting the skewers rest for a couple of minutes after cooking allows the halloumi to firm up slightly and the flavors to settle. Serving them immediately can make the cheese too soft and the skewers too hot to handle.

Essential Techniques

Mastering the vegetable cube is your first essential technique. Cutting uniform pieces of butternut squash ensures they cook at the same rate. Start by slicing off the top and bottom of the squash for stability. Then, carefully peel it with a sharp vegetable peeler. Slice it in half crosswise at the point where the neck meets the bulb. Cut the bulb in half lengthwise and scoop out the seeds. Now, slice the flesh into planks, then into batons, and finally into 1-inch cubes. Uniformity is crucial because inconsistent sizes lead to some pieces being mushy while others are still hard. A sharp chef’s knife makes this process safer and easier.

Next, perfecting the skewer threading technique affects cooking. Alternate between squash and halloumi, leaving a small gap between each piece. This allows heat to circulate evenly, promoting caramelization on all sides. Do not pack the ingredients too tightly. If you are using wooden skewers, ensure they are thoroughly soaked to prevent burning. Thread the ingredients through the center of each cube to keep them stable and prevent spinning when you turn them. Proper threading not only ensures even cooking but also creates an attractive presentation.

The glazing and basting technique is what builds flavor. Mix your maple glaze thoroughly before using it. Reserve about a quarter of the glaze for serving if desired. During the last five minutes of cooking, use a pastry brush to generously baste the skewers. The sugars in the maple syrup will caramelize quickly, so watch closely to avoid burning. Basting at the end gives you a sticky, glossy coating without charring. If cooking in the oven, you may baste once halfway through and again at the end. This layered application builds a deep, complex sweetness.

Pro Tips for Perfect Maple-Glazed Halloumi & Butternut Squash Skewers

First, par-cook your butternut squash cubes for guaranteed tenderness. Toss them in a bit of oil and roast on a sheet pan at 400°F for 10-15 minutes before threading. This ensures they will be perfectly soft and caramelized by the time the halloumi is beautifully browned on the grill.

Second, pat your halloumi cubes completely dry with a paper towel before threading. Removing excess moisture helps them achieve a superior sear and prevents them from steaming. Dry cheese equals better browning and a more satisfying texture.

Third, add a teaspoon of cornstarch to your maple glaze if you want it extra thick and sticky. The cornstarch helps the glaze cling to the skewers and creates a more professional, lacquered finish that is visually appealing.

Fourth, consider adding a splash of acidity to your glaze. A tablespoon of apple cider vinegar, lemon juice, or even balsamic vinegar balances the sweetness of the maple and cuts through the richness of the cheese, adding another layer of flavor complexity.

Fifth, use a mix of vegetables for color and variety. Add chunks of red onion, bell pepper, or zucchini to the skewers alongside the squash. This not only makes them more nutritious but also creates a more vibrant and visually stunning presentation.

Sixth, let the skewers rest for five minutes after cooking. This allows the halloumi to firm up slightly, making it easier to eat, and lets the intense heat dissipate so the flavors can meld together beautifully.

Seventh, garnish with fresh herbs and texture right before serving. A sprinkle of chopped fresh mint, parsley, or cilantro, along with a crunch from pomegranate arils or chopped nuts, elevates the dish from great to extraordinary.

Eighth, if baking, place the skewers on a wire rack set over a baking sheet. This elevates them and allows hot air to circulate on all sides, mimicking the effect of a grill and preventing the bottom from becoming soggy.

Variations and Adaptations

For regional variations, take inspiration from global cuisines. Give them a Greek twist by adding a lemon-oregano marinade and serving with tzatziki. For a Middle Eastern flair, use a glaze with pomegranate molasses and sumac, and serve with a tahini drizzle. An Indian-inspired version could involve marinating the halloumi and squash in a yogurt-based curry spice blend before skewering. The basic formula is endlessly adaptable to the flavor profiles you love most.

Seasonal adaptations keep this recipe exciting all year. In spring, use asparagus and baby potatoes. Summer calls for zucchini, cherry tomatoes, and eggplant. Autumn is perfect for the classic butternut squash, while winter welcomes sweet potatoes and parsnips. You can even use fruits like peaches or pineapple in the summer for a sweet and savory combination. The maple glaze works beautifully with almost any hearty vegetable or fruit.

Dietary modifications are straightforward. For a vegan version, substitute halloumi with extra-firm tofu that has been pressed and marinated, or use a store-bought vegan halloumi alternative. To make it gluten-free, ensure your smoked paprika and other spices are certified gluten-free, as cross-contamination can sometimes occur. For a lower-sodium option, briefly soak the halloumi in fresh water or milk to draw out some salt before patting dry and cubing it.

Flavor variations can completely change the character of the dish. Swap the smoked paprika for chipotle powder for a smoky heat. Add a tablespoon of miso paste to the glaze for umami depth. Use honey or agave syrup instead of maple for a different kind of sweetness. Incorporate fresh herbs like rosemary or thyme into the glaze for an aromatic lift. Do not be afraid to experiment with your favorite spices and condiments.

Serving and Presentation Guide

Plating techniques can turn these skewers into a centerpiece. For a family-style meal, arrange them slightly fanned out on a large, rustic wooden board or a white platter to make the colors pop. Drizzle any remaining glaze over the top. For individual servings, place one or two skewers diagonally across a bed of fluffy couscous, quinoa, or a simple green salad. The angle creates height and visual interest. You can also carefully slide the grilled pieces off the skewers onto the plate for easier eating, especially for a more formal setting.

Garnishing adds the final touch of freshness and texture. A generous scattering of chopped fresh herbs like mint, parsley, or cilantro is essential. For crunch and a burst of color, add pomegranate arils in the fall or winter, or toasted pumpkin seeds or chopped pistachios any time of year. A light sprinkle of flaky sea salt just before serving enhances all the flavors. A dollop of creamy yogurt or labneh on the side provides a cool, tangy contrast.

Traditional accompaniments might include a simple grain pilaf, warm pita bread, or a tangy cucumber salad. Modern serving suggestions lean towards grain bowls. Place the skewer components over a base of farro or brown rice with roasted chickpeas, avocado slices, and a lemony dressing. They also pair wonderfully with a bright, citrusy slaw to cut through the richness. For an appetizer spread, serve them alongside other Mediterranean dips like hummus, baba ganoush, and olives.

Wine and Beverage Pairing

Choosing the right wine enhances this dish’s sweet and savory profile. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. Their high acidity cuts through the richness of the halloumi and balances the sweetness of the maple. Alternatively, a light-bodied, fruity red with low tannins, such as a Beaujolais or Pinot Noir, can complement the smoky, caramelized notes without overpowering the dish. For a truly special pairing, try an off-dry Riesling; its touch of sweetness mirrors the maple while its acidity cleanses the palate.

Non-alcoholic alternatives are just as exciting. Sparkling water with a squeeze of lemon or lime is always refreshing. For something more crafted, a homemade ginger-lemonade provides a zesty kick that pairs wonderfully with the smoky flavors. An iced hibiscus tea offers a tart, cranberry-like flavor that contrasts the dish’s sweetness. Even a simple apple cider, served warm or cold, echoes the autumnal notes of the squash and maple.

If serving for brunch or a late gathering, consider coffee or tea pairings. A medium-roast coffee with notes of caramel or nut will complement the dish’s toasted elements. A smoky Lapsang Souchong tea would be a bold and interesting match, amplifying the paprika’s smokiness. For a gentler option, a chamomile or mint tea provides a soothing finish to the meal. The key is to choose beverages that either contrast with or complement the dominant sweet, salty, and smoky flavors.

Storage and Shelf Life

Storage methods for leftovers are simple but important for food safety and quality. First, let the skewers cool completely to room temperature, but do not leave them out for more than two hours. Then, carefully slide the cooked squash and halloumi off the skewers. Store them together in a single layer, if possible, in an airtight container in the refrigerator. This prevents them from becoming mushy. They will keep for up to three days. Unfortunately, the texture of reheated halloumi is never quite as good as fresh, becoming more rubbery, but it is still edible.

Reheating instructions require care to avoid further texture loss. The oven is your best bet. Preheat to 350°F and spread the pieces on a baking sheet. Heat for 5-10 minutes, just until warmed through. You can also use a toaster oven or an air fryer for a quicker reheat that might restore a bit of crispness. Avoid the microwave, as it will make the halloumi very tough and the squash soggy. Freezing is not recommended for this dish, as both the squash and halloumi will suffer severe textural damage and become watery and grainy upon thawing.

Make Ahead Strategies

A smart prep timeline makes entertaining effortless. The day before, peel and cube the butternut squash. Toss it with oil, salt, and pepper, and store it in a container in the fridge. You can also mix the maple glaze and store it in a jar. On the day of, you can thread the skewers with the cold squash and halloumi up to two hours before cooking. Keep them covered on a tray in the refrigerator. This staged approach means when guests arrive, you simply need to cook the skewers, which takes just 15-20 minutes.

Storage between steps is straightforward. Keep pre-cut squash refrigerated. Store mixed glaze at room temperature if using within a few hours, or refrigerate it and bring to room temperature before using. Assembled, uncooked skewers can be refrigerated on a baking sheet covered with plastic wrap. Do not leave assembled skewers at room temperature for long, as the halloumi can sweat. This make-ahead strategy has minimal quality impact. In fact, the squash can benefit from a brief marinade in the oil and seasoning.

For reheating guidelines when making ahead fully, it is best to cook the skewers fresh. However, if you must cook them earlier, follow the storage instructions and reheat in a 350°F oven until hot. To restore freshness, add new garnishes after reheating. A fresh drizzle of maple syrup or a sprinkle of herbs just before serving will make them taste vibrant again. The goal is to do as much prep as possible in advance while leaving the final cooking for close to serving time.

Scaling Instructions

Halving the recipe for a smaller meal is easy. Simply divide all ingredient quantities by two. You will likely use the same amount of glaze, as it is easier to mix a standard batch. Any extra glaze can be stored in the fridge for other uses. Cooking time may reduce slightly since there are fewer skewers in the oven or on the grill, so keep a close eye on them. Use a smaller baking sheet or grill area to ensure the heat remains concentrated.

Doubling or tripling the recipe for a crowd requires minor adjustments. Multiply all ingredients consistently. You may need to cook in batches on the grill to avoid overcrowding, which lowers the temperature and causes steaming. In the oven, use multiple baking sheets, rotating them halfway through cooking. Mix the glaze in a large measuring cup or bowl. Consider setting up a skewer assembly line for efficient threading. Timing modifications are minimal, but allow for extra oven preheat time if using multiple sheets.

Storage considerations change when scaling up. If making a large batch ahead, do not stack the uncooked skewers, as this will make them soggy. Use multiple trays with parchment paper between layers if necessary. For leftovers, ensure you have enough airtight containers. Remember that reheating a large quantity is best done in the oven spread out on sheets, not in the microwave. Planning your equipment and space ahead of time ensures a smooth cooking process whether you are serving two or twenty.

Nutritional Deep Dive

A macro breakdown for one serving reveals a balanced profile. You get a good amount of plant-based carbohydrates and fiber from the butternut squash, which provides sustained energy. The halloumi contributes a significant amount of protein and fat, making the skewers surprisingly satiating. The maple glaze adds simple sugars, so the dish is not low-carb, but the fiber from the squash helps moderate the blood sugar response. This combination of macros makes the skewers a fulfilling standalone meal or a substantial component of a larger plate.

The micronutrient analysis is impressive, primarily due to the butternut squash. It is exceptionally high in Vitamin A (from beta-carotene), providing well over 100% of your daily needs in one serving, which supports vision and immune function. It also offers a good dose of Vitamin C, potassium, and magnesium. Halloumi adds calcium for bone health and some B vitamins. While halloumi is high in sodium, balancing it with low-sodium sides like a plain grain or salad can help manage overall intake. This dish is a nutrient-dense choice that delivers both flavor and nourishment.

Dietary Adaptations

For a gluten-free version, this recipe is naturally compliant. Just double-check that your smoked paprika and any other purchased spices are certified gluten-free, as cross-contamination in processing facilities can sometimes occur. All other core ingredients—squash, halloumi, maple syrup, oil—are inherently gluten-free.

Creating a vegan adaptation requires replacing the halloumi. The best option is extra-firm tofu that has been pressed, cubed, and marinated in a salty, savory brine to mimic halloumi’s flavor. You can also find commercial vegan halloumi alternatives in some specialty stores. The glaze remains vegan as is. Ensure you use a neutral oil instead of butter if any is called for in variations.

For a lower-carb or keto adaptation, replace the butternut squash with low-carb vegetables like zucchini, bell peppers, or mushrooms. The maple syrup must be substituted with a keto-friendly sweetener like monk fruit or erythritol that can be heated. Be aware that the texture and caramelization will differ. Halloumi is generally acceptable on keto due to its high fat and protein content, but always check individual macros.

Troubleshooting Guide

If you encounter texture issues like soggy squash, it is likely due to overcrowding on the skewer or pan. Ensure there is space between pieces for air circulation. If the halloumi is not browning, your pan or grill is not hot enough. Make sure it is fully preheated, and pat the cheese cubes completely dry before cooking. If the halloumi is too tough or rubbery, it may have been overcooked. Halloumi only needs a few minutes per side to develop a crust while staying slightly soft inside.

For flavor balance problems, if the skewers taste too sweet, add a pinch of salt and a squeeze of lemon juice after cooking to balance. If they are too salty, the halloumi may have been very salty to begin with. Next time, briefly soak the halloumi in water or milk before using. If the smokiness is overpowering, reduce the amount of smoked paprika in the glaze. Remember, you can always add more seasoning after cooking, but you cannot take it away.

Timing concerns often arise when the squash and halloumi cook at different rates. The solution is to par-cook the squash as mentioned in the pro tips. If you are already cooking and the squash is underdone, you can carefully remove the halloumi pieces to a plate, cover them, and continue cooking the squash on the skewers for a few more minutes. A little strategic maneuvering can save the dish.

Recipe Success Stories

Community feedback on this recipe consistently highlights its crowd-pleasing nature. Many readers report that these skewers have become their go-to vegetarian option for barbecues, often requested by meat-eating friends. One home cook shared how she served them at a summer party alongside beef kebabs, and the halloumi skewers were the first to disappear. Another mentioned that her children, usually skeptical of squash, devoured them because of the sweet maple glaze. These stories underscore the recipe’s universal appeal and its power to convert veggie skeptics.

Variation successes from readers are inspiring. One person added chunks of apple in the fall for extra sweetness. Another used a blend of maple syrup and harissa for a sweet-spicy glaze. A creative cook threaded the skewers with Brussels sprout halves alongside the squash for a winter version. Many have successfully adapted it for the air fryer, reporting a perfect cook in just 10 minutes. These adaptations show the recipe’s fantastic flexibility and encourage personalization based on season, taste, and available equipment.

Frequently Asked Questions

Additional Resources

For related recipes, explore other ways to use halloumi. Try a Halloumi and Watermelon Salad for a refreshing summer dish, or Pan-Fried Halloumi with Honey and Sesame Seeds for a quick appetizer. If you love the sweet and savory combo, our Maple-Roasted Root Vegetables or Balsamic Glazed Brussels Sprouts would be perfect side dishes. For more vegetarian grilling inspiration, our Grilled Vegetable Platter with Romesco Sauce or Portobello Mushroom Burgers are fantastic options.

Technique guides can elevate your cooking. Learn more about How to Properly Cut a Butternut Squash with our step-by-step video tutorial. Master the art of Grilling Vegetables Without Falling Through the Grates with our expert tips. Understanding < Print