Description
This Halloumi & Butternut Squash Orzo Bake is a hearty one-pan vegetarian dinner with creamy pasta, roasted vegetables, and golden, crispy halloumi. Easy to prepare and full of flavor, it’s perfect for family dinners, weeknight comfort food, or casual entertaining. With orzo pasta, pesto, and sweet roasted butternut squash, this dish is cozy, balanced, and satisfying.
Ingredients
1 red onion, peeled and cut into wedges
500 g butternut squash, cubed (fresh or frozen)
3 garlic cloves, peeled and crushed
2 tsp olive oil
1 tsp paprika
300 g dry orzo
700 ml vegetable stock
250 g cherry tomatoes
2 tbsp pesto
225 g halloumi, cut into 2 cm cubes
Sea salt and black pepper, to taste
Instructions
- Preheat oven to 200℃/400℉ fan (220℃/425℉ conventional).
- In a roasting dish, toss onion, butternut squash, and garlic with olive oil, paprika, salt, and pepper. Roast uncovered for 30 minutes.
- Stir in the orzo, vegetable stock, cherry tomatoes, and pesto. Mix well.
- Top evenly with halloumi cubes.
- Bake uncovered for 15–25 minutes, until the orzo is tender and the halloumi is golden. Add a splash of stock if drying out before pasta is cooked.
- Serve hot and enjoy.
Notes
- Add spinach, kale, or peas in the last 5 minutes for extra greens.
- Swap paprika for smoked paprika for a richer flavor.
- Try red pesto or sun-dried tomato pesto for variation.
- Add chili flakes before baking for spice.
- Prep Time: 10 mins
- Cook Time: 45–55 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 35mg
