Dinner

Squash & Halloumi Flatbreads with Sweet Chilli Beetroot Jam Recipe

ByJake Silas February 3, 2026February 3, 2026

Introduction

This vibrant squash and halloumi flatbread combines the sweetness of roasted butternut squash with the salty richness of grilled halloumi. Topped with a zesty sweet chilli beetroot jam, it’s a delightful dish perfect for a light lunch or casual dinner.

Three flatbreads folded over to create sandwiches, each with a base layer of fresh green spinach leaves, followed by three thick round slices of roasted sweet potato with an orange color, topped with a few golden-brown grilled cheese slices, and finished with a dark purple chunky sauce spread over the cheese. The sandwiches sit on a white wooden board on a white marbled surface. To the side, there is a white bowl filled with more dark purple sauce and a silver spoon resting on the board with some of the sauce on it. The background is a white tiled wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 butternut squash
2 tbsp olive oil
1 tsp smoked paprika
225g halloumi
100g baby spinach leaves
1 small cooked beetroot (about 125g)
3 tbsp brown sugar
1 tbsp white wine vinegar
1 tsp red chilli flakes
1 tsp cumin seeds
300g self-raising flour, plus extra for dusting
150-200g yogurt

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Halve the butternut squash, scoop out the seeds, and cut into 1cm-thick slices. Place the slices in a large bowl with olive oil, smoked paprika, and a pinch of salt. Toss to coat evenly, then spread on a baking tray and roast at 180°C (160°C fan) or gas mark 4 for about 40 minutes until soft and lightly browned.
Step 2: While the squash roasts, grate the cooked beetroot (wear gloves to avoid staining). In a saucepan, combine grated beetroot, brown sugar, white wine vinegar, red chilli flakes, cumin seeds, and salt to taste. Cook over medium heat for a few minutes until the sugar dissolves. Remove from heat and set aside to cool.
Step 3: To make the flatbread dough, place the self-raising flour in a bowl and add 150g of yogurt. Mix with a knife until the dough begins to come together. Add more yogurt (up to 200g) if it feels too dry. Turn the dough onto a floured surface and knead for 2 minutes until smooth. Divide into four balls. Dust the surface and roll each ball into a large flatbread, or roll smaller ones if preferred.
Step 4: Heat a dry frying pan over medium heat. Cook each flatbread for 2 minutes per side until puffed and golden. Keep warm while preparing the toppings.
Step 5: Slice the halloumi into 8 thin pieces. Fry in a clean pan over medium heat for about 2 minutes on each side until golden and slightly melted.
Step 6: Assemble each flatbread by layering baby spinach leaves, roasted squash slices, and halloumi slices. Drizzle generously with the sweet chilli beetroot jam before serving.

Tips & Variations

For a milder flavor, serve with a minty yogurt sauce by mixing yogurt with ½ tsp mint sauce instead of the chilli jam.
To reduce waste, roast the squash seeds with salt and smoked paprika and use them as a crunchy salad or soup topping.

Storage

Store any leftover flatbreads, squash, halloumi, and beetroot jam separately in airtight containers in the refrigerator for up to 2 days. Reheat flatbreads in a dry pan or oven to keep them soft. Halloumi can be quickly warmed in a pan, and the jam can be served cold or at room temperature.

How to Serve

The image shows three flatbread sandwiches on a white wooden board over a white marbled surface. Each sandwich consists of a folded beige flatbread filled with fresh green spinach leaves at the bottom, followed by three thick, round, light orange slices of roasted sweet potato stacked in the middle. On top of the sweet potato slices, there are two pieces of golden-brown grilled cheese with visible grill marks, and a generous dollop of dark purple chunky chutney spread over the cheese. A silver spoon with chutney sits next to the sandwiches, and a white bowl filled with more dark purple chutney is in the background. The setting is clean and bright with a white tiled wall behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of squash for this recipe?

Yes, butternut squash works well for its sweetness and texture. You can substitute with other firm squashes like kabocha or acorn squash if desired.

Is there a vegetarian version of this dish?

This recipe is already vegetarian since it uses halloumi cheese. To make it vegan, replace halloumi with grilled tofu or a plant-based cheese alternative and ensure the flatbread dough uses plant-based yogurt.