Description
A comforting and satisfying bake that combines the creamy texture of roasted butternut squash with orzo pasta and halloumi cheese, elevated by garlic, paprika, and fresh pesto.
Ingredients
Scale
- 1 red onion, cut into wedges
- 1 lb butternut squash, cubed (fresh or frozen)
- 3 garlic cloves, crushed
- 2 tsp olive oil
- 1 tsp paprika
- 1 1/2 cups dry orzo pasta
- 3 cups vegetable broth
- 1/2 lb cherry tomatoes
- Sea salt and ground black pepper, to taste
- 2 tbsp pesto
- 8 oz halloumi cheese, cubed (about 2 cm pieces)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the butternut squash, red onion wedges, garlic, olive oil, paprika, sea salt, and ground black pepper.
- Spread the mixture on a baking tray and roast for about 20 minutes, until the squash is tender and slightly caramelized.
- Meanwhile, in a large pot, bring the vegetable broth to a boil and add the orzo pasta. Cook according to package instructions, about 8-10 minutes.
- Once the orzo is cooked, drain excess liquid and stir in the roasted vegetables, cherry tomatoes, pesto, and halloumi cheese.
- Return the mixture to the pot and gently stir to combine, cooking for an additional 5 minutes until the cheese begins to soften.
- Serve warm, garnished with extra pesto or fresh herbs if desired.
Notes
Use fresh ingredients for best flavor. Adjust seasonings based on personal preference. This bake can also be made ahead of time and baked when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg