Miso-Glazed Halloumi & Butternut Squash Traybake with Sushi Rice

Advance Prep (Air-Drying Squash): Peel 800 g raw butternut squash, remove seeds, and cut into 2 cm cubes. Place the cubes on a plate uncovered in the refrigerator for at least 4 hours (ideally 24 hours) to dry the surface for optimal caramelization.

Preheat the oven to 200°C. Line a large baking sheet with parchment paper.

Cut 400 g halloumi cheese into 1.5 cm thick slices and set aside.

Toss the 800 g air-dried butternut squash cubes with 2 tbsp cooking oil and 1/2 tsp salt. Spread in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes until the edges start to soften and brown.

While the squash roasts, prepare the rice. Wash 300 g uncooked sushi rice in a fine-mesh sieve under cold running water until the water runs completely clear. In a medium saucepan, combine the rinsed rice and 360 ml water. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Gently fold in 2 tbsp Japanese rice vinegar and 1/2 tsp salt, then cover to keep warm.

In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp Japanese rice vinegar, 1 tbsp maple syrup, 1 tbsp low-sodium soy sauce, 15 g grated fresh ginger, 2 minced garlic cloves, and 1 tbsp toasted sesame oil until a smooth glaze forms.

Remove the baking sheet from the oven. Arrange the 400 g halloumi cheese slices alongside the squash. Brush the miso glaze generously over both the halloumi and the squash cubes.

Return the baking sheet to the oven and roast at 200°C for an additional 10 to 12 minutes, until the halloumi is golden-brown and the glaze is bubbly and caramelized.

Finely slice 3 stalks of green onions. Garnish the roasted traybake with the sliced green onions and 1 tbsp toasted sesame seeds.

To serve tonight: Plate half of the cooked sushi rice (about 325 g cooked weight), 400 g of the roasted butternut squash, and 200 g of the glazed halloumi into two bowls.

To store leftovers: Allow the remaining half of the cooked sushi rice (about 325 g), the remaining 400 g of roasted butternut squash, and the remaining 200 g of glazed halloumi to cool completely. Pack them into airtight containers and refrigerate for tomorrow's lunch.