Photo of Butternut, halloumi & lentil scramble by WW

Butternut, halloumi & lentil scramble

Points® value
Total Time
30 min
5 min
25 min
Ready-prepared butternut squash chunks make this twist on a hash a super-speedy weeknight option


Butternut Squash

750 g, ready-prepared chunks


1 teaspoon(s), level, smoked

Calorie controlled cooking spray

8 spray(s)

Light Halloumi

225 g

Egg, whole, raw

4 medium, raw


250 g

Green or Brown Lentils, cooked

2 can(s), large, drained

Olive Oil

1 tablespoon(s), extra virgin

Red wine vinegar

½ tablespoon(s)

Hot Pepper Sauce (Tabasco)

1 splash(es)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash on a baking tray, sprinkle with the smoked paprika and season, then mist with cooking spray. Toss to combine and roast in the oven for 20 minutes, until lightly golden and tender.
  2. Meanwhile, heat a large nonstick frying pan over a medium-high heat and mist with cooking spray. Slice the halloumi into 12 thin slices and fry for 2 minutes per side, until golden, then roughly chop into bitesized pieces. Set side.
  3. Mist the same pan again with cooking spray and set over a high heat. Fry the eggs for 2-3 minutes and set aside.
  4. Add the spinach to the tray with the butternut squash, and return to the oven for 1-2 minutes, until wilted.
  5. Remove the tray and transfer the contents to a pan. Add the lentils and halloumi, and stir to combine, before gently heating through. Stir in the olive oil and vinegar, then season to taste.
  6. Divide the scramble between 4 plates and top each with a fried egg and a dash of Tabasco, to serve.


The lentils can easily be replaced with your favourite beans or legumes