This Homemade Butternut Squash Bake is a delicious and hearty dish featuring roasted butternut squash, sweet cherry tomatoes, and red onions combined with tender orzo pasta, all topped with savory halloumi cheese and vibrant pesto. It's a perfect vegetarian main course that brings warmth and flavor to any meal.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
Roasted Vegetables and Orzo
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, to taste
Ground black pepper, to taste
Topping
2 tbsp pesto
8 oz halloumi cheese, cubed (about 2 cm pieces)
Instructions
Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash and red onion wedges with crushed garlic, olive oil, paprika, sea salt, and black pepper until well coated.
Roast the Vegetables: Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25 to 30 minutes until tender and caramelized, stirring halfway through to ensure even cooking.
Cook the Orzo: While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions, about 9 to 11 minutes, until al dente. Drain any excess liquid and set aside.
Combine Orzo and Roasted Vegetables: Once the vegetables are roasted, transfer them to a large mixing bowl. Add the cooked orzo and cherry tomatoes, gently stirring to combine. Adjust seasoning with salt and pepper as needed.
Add Pesto and Halloumi: Stir in the pesto to the orzo and vegetable mixture for added flavor. Then, fold in the cubed halloumi cheese, distributing evenly throughout the bake.
Bake the Assembly: Transfer the combined mixture into a baking dish and place in the oven at 375°F (190°C) for 15 to 20 minutes until the halloumi is golden and slightly melted.
Serve Warm: Remove from the oven and allow to cool slightly before serving. Enjoy this flavorful and comforting bake as a satisfying main course.
Notes
If fresh butternut squash is unavailable, frozen cubed squash works well and saves prep time.
For a vegan alternative, substitute halloumi with firm tofu and use vegan pesto.
Adjust paprika quantity to taste or use smoked paprika for a deeper flavor.
You can prepare the roasted vegetables a day in advance to save time during busy meals.
Serve with a side salad or crusty bread for a complete meal.
