Introduction

This Homemade Butternut Squash Bake is a comforting and vibrant dish that combines roasted vegetables, orzo pasta, and salty halloumi cheese. It’s perfect for a cozy weeknight dinner or a flavorful vegetarian main course.

A white rectangular baking dish filled with a colorful baked rice dish, featuring two layers visible from the top: the base layer is light golden rice with herbs mixed throughout, topped with scattered bright orange roasted pumpkin chunks, deep red roasted cherry tomatoes still on green stems, and slightly charred cubes of white cheese sprinkled with green herbs, along with caramelized purple onion wedges. The ingredients are roasted until slightly browned and mixed loosely on a white marbled surface, showing textures of soft, juicy, and crispy in the toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Sea salt and ground black pepper, to taste
1 1/2 cups dry orzo pasta
3 cups vegetable broth
1/2 lb cherry tomatoes
2 tbsp pesto
8 oz halloumi cheese, cubed (about 2 cm pieces)

Instructions

Step 1: Preheat your oven to 200℃/400°F fan (or 220℃/425°F/Gas Mark 7). In a large roasting dish, combine the red onion wedges, cubed butternut squash, and crushed garlic cloves. Drizzle with olive oil, sprinkle over the paprika, and season with sea salt and black pepper. Toss well to coat evenly. Spread the vegetables in an even layer and roast uncovered for 30 minutes.
Step 2: Remove the dish from the oven and add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto. Stir thoroughly to submerge the pasta in the broth. Place the cubed halloumi on top of the mixture. Return to the oven and bake uncovered for 15-25 minutes, until the halloumi is golden and the orzo is cooked through. Check at 15 minutes and add a splash of water if the dish seems dry.
Step 3: Once cooked, take the dish out of the oven and gently stir to distribute the flavors. Let it cool for a few minutes before serving. For a fresh touch, sprinkle chopped basil or parsley on top if desired. Enjoy warm for the best taste and texture.

Tips & Variations

Use a good-quality pesto to enhance the herby flavor, or swap it for sun-dried tomato paste for a different twist.
If you prefer a creamier bake, stir in a splash of cream or coconut milk just before adding the halloumi.
Feel free to add other roasted vegetables like bell peppers or zucchini for extra color and nutrition.
For a vegan version, replace halloumi with firm tofu and omit the pesto or use a vegan alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth to keep the orzo moist. This bake is best enjoyed fresh but still delicious when warmed through.

How to Serve

A close-up view of a white rectangular baking dish filled with a colorful mix of layers: the base layer is light yellow cooked rice grains, topped with bright orange roasted butternut squash cubes, deep red whole roasted cherry tomatoes, and caramelized purple onion wedges. Scattered on top are golden-browned, grilled square pieces of halloumi cheese with dollops of green pesto sauce adding vibrant contrast. The dish shows slight browning around the edges, and a silver spoon rests inside the corner on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well in this recipe. Just make sure to thaw and drain it slightly before roasting to prevent extra moisture.

How can I tell when the orzo is fully cooked?

The orzo should be tender but still slightly firm to the bite, similar to al dente pasta. Check at 15 minutes by tasting a small amount; if it needs longer, continue baking and monitor every few minutes.