More autumn recipes

I love halloumi cheese. 'Squeaky cheese' as my boyfriend says. It is a great addition to roasted veggies. And roasted veggies are this autumn favourites so here we go...

Ingredients:

1 medium butternut squash
2 big peppers, one red other orange
2 courgettes
2 red onions, peeled
4 tbsp olive oil
2 tbsp balsamic vinegar
250g pack Halloumi cheese, cut or torn into chunks
handful of toasted pine nuts
fresh basil leaves to garnish

Preheat the oven to 200°C. Peel the squash, cut in half length ways and remove the seeds. Cut the flesh into cubes. Cut the peppers chunky pieces. Halve the onions, then cut into small wedges. Place all in a large roasting tin and drizzle with the olive oil and coat well. Season with freshly ground black pepper. Roast in the oven for 45 minutes or until slightly charred at the edges.

Remove the vegetables from the oven and sprinkle with the vinegar. Scatter the cheese over the top and cook for a further 25 minutes or until the halloumi is golden.
Scatter the pine nuts and basil leaves over the top and serve piping hot!

As this was served for a Saturday dinner I've also made a first course - onion soup.

4 onions, sliced
25g butter
2 tsp flour
500ml beef stock
100g Gruyere, grated
salt, pepper and a sugar
few slices country bread or French baguette

Cook onions in 25g butter in a non-stick pan until really soft (about 10-15 minutes). Keep the heat low and stir often so they don't stick. When they start to colour, add 2 tsp flour and stir for a minute, then slowly add 500ml beef stock. Season to taste and simmer for 25 minutes.
I don't like having big chunks of onion in my soup so usually I blend it before serving.
When soup is still cooking, scatter grated Gruyere over bread slices and bake in the oven until golden. Serve with the soup or 'on' the soup.