I had decided to increase the quantities of this dish to have enough for two nights, but in hindsight, I should have left them as is. It’s best eaten the-night-of, though it reheats well in the oven (20 minutes at 350 °F did the trick for me). The amounts below should make 4 servings, but keep in mind that kids might eat less. Don’t hesitate to bulk it up with pita or with a vegetable that you know your kids like. I didn’t split my pita into 2 layers because it was absolutely impossible to do without tearing it apart completely; I had 5 medium rounds of pita bread instead of 1 large one, which felt like just enough for my increased quantities (i.e., most of a smallish cabbage, ¾ of a squash, and 16 oz. of halloumi, all on 2 baking sheets instead of 1).
5 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 ½ tsp. kosher salt
1 tsp. Aleppo pepper (I used 1 generous pinch of Korean pepper)
½ small head of red cabbage (about 10 oz.), cut into 1” pieces
1 medium red onion, cut into 8 wedges through root end (I prefer to cut off the root end)
1 ½ lbs. winter squash, preferably delicata, halved, seeded, sliced crosswise ½” thick
1 large pita bread (or more, see note above), split into 2 layers, cut or torn into 1 ½” – 2” pieces
8 oz. halloumi cheese, cut into 1” pieces
2 Tbsp. apple cider vinegar
1 ½ tsp. ground sumac
mint sprigs, for serving (I made a chiffonade)
Preheat oven to 425 °F. Coat a rimmed baking sheet with 1 tablespoon oil (I also lined it with parchment paper).
Mix garlic, salt, Aleppo pepper, and 3 tablespoons oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out n prepared baking sheet (keep the bowl handy) and roast until squash is browned underneath, 25-30 minutes (I flipped them over at the 15-minute mark).
Toss pita, halloumi, and remaining tablespoon of oil in the reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and halloumi are browned in spots (cheese should be soft inside), 15-20 minutes (I only left them in for 10 minutes, so perhaps a bit longer would have been better). Remove from oven and drizzle with cider vinegar. Top with sumac and mint.
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