Ingredients
– 1 red onion, peeled and cut into wedges
– 500 g (1.1 lb) butternut squash, prepared (frozen cubes preferred)
– 3 garlic cloves, peeled and crushed
– 2 tsp olive oil
– 1 tsp paprika
– 300 g (11 oz) dry orzo
– 700 ml (3 cups) vegetable stock
– 250 g (9 oz) cherry tomatoes
– 2 tbsp pesto
– 225 g (8 oz) halloumi, cut into 2cm cubes
– Sea salt and freshly ground black pepper, to taste
Instructions
1-First, preheat the oven to 200°C/400°F fan or equivalent. This step ensures everything roasts evenly for that perfect caramelized flavor.
2-In a roasting dish, combine the red onion, butternut squash, and garlic. Drizzle with olive oil, add paprika, salt, and pepper, then toss to coat. Bake uncovered for 30 minutes until the veggies are tender.
3-Next, add the orzo, vegetable stock, cherry tomatoes, and pesto to the dish. Mix well, then place the halloumi cubes on top for that crispy finish.
4-Bake uncovered for 15-25 minutes, checking after 15 minutes. If it’s drying out, add a splash of water and continue baking until the halloumi is golden and the orzo is cooked.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌀 Stir the dish carefully after 10-15 minutes baking to prevent orzo from drying; avoid stirring halloumi into orzo.
❄️ Use frozen prepared butternut squash for time saving.
💧 When reheating leftovers, add a splash of water or ice cube to keep orzo moist.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 581
- Sugar: 10g
- Sodium: 1459mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 1mg