Description
Butternut Squash & Halloumi Orzo Bake
Ingredients:
700 ml vegetable stock
250g cherry tomatoes
2 tbsp pesto
225g halloumi, cubed
Salt and pepper, to taste
1 red onion, cut into wedges
500g butternut squash (frozen or fresh)
3 garlic cloves, crushed
2 tsp olive oil
1 tsp paprika
300g dry orzo
Directions:
Preheat your oven to 200°C (400°F).
In a roasting dish, add the red onion wedges, butternut squash, and crushed garlic. Drizzle with olive oil, sprinkle with paprika, salt, and pepper, then toss to coat. Roast for 30 minutes.
Remove from the oven and add the orzo, vegetable stock, cherry tomatoes, and pesto. Stir to combine, then arrange the halloumi cubes on top.
Return to the oven and bake for an additional 15-25 minutes, or until the halloumi is golden and the orzo is cooked through.
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect bake every time. First, ensure your oven rack is in the center position and preheat to 200°C (400°F). While it heats, prepare your vegetables: cut the red onion into 8-12 wedges and crush the garlic. If using fresh butternut squash, peel and cube it into 2cm pieces for even roasting. In a large roasting dish, combine the squash, onion, and garlic. Drizzle with the olive oil, sprinkle with paprika, salt, and pepper, then use your hands to toss until everything is evenly coated. Spread in a single layer for optimal caramelization and roast for exactly 30 minutes.
When the timer goes off, carefully remove the hot dish. Add the dry orzo directly to the roasted vegetables. Pour in the vegetable stock, add the whole cherry tomatoes and pesto, and stir thoroughly until the pesto is distributed and the orzo is submerged in the stock. Now, evenly place the cubed halloumi on top of the mixture, pressing pieces down slightly. Return the dish to the oven for the final bake. Check at 15 minutes—the bake is done when the halloumi is golden brown, the orzo is tender, and most of the liquid has been absorbed.
Serving Suggestions
This hearty bake is a complete meal on its own, but can be elevated with simple sides. For a fresh contrast, serve with a crisp green salad dressed with a lemon vinaigrette. A dollop of extra pesto or a drizzle of balsamic glaze on each plate adds a beautiful finish. To make it more substantial, add a side of garlic bread or crusty baguette to soak up any remaining savory juices. For a lighter option, a spoonful of Greek yogurt or tzatziki on the side complements the salty halloumi perfectly.
How-to Summary
Roast squash, onion, and garlic with oil and paprika. Remove from oven, stir in orzo, stock, tomatoes, and pesto. Top with halloumi cubes and bake again until golden and cooked through.
Frequently Asked Questions
Can I use a different cheese instead of halloumi?
Yes, but choose a cheese that holds its shape when baked. Feta, paneer, or even large cubes of mozzarella are good substitutes, though cooking times may vary slightly.
My orzo is still hard after baking. What happened?
This usually means there wasn’t enough liquid or the oven was too hot. Ensure you’re using the correct 700ml of stock and that your dish is covered with foil for the second bake if things are drying out too quickly.
Can I prepare this dish ahead of time?
You can prep the vegetable roast ahead. Let it cool, then store covered in the fridge. When ready to cook, bring it to room temperature before adding the orzo, stock, and halloumi, then bake as directed, adding a few extra minutes.
Is it necessary to use frozen squash?
No, fresh works perfectly. Frozen squash is a great time-saver and ensures consistent sizing, but fresh will develop a deeper, caramelized flavor during roasting.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water or covered in the oven at 180°C until warmed through to prevent the orzo from drying out.
Common Mistakes to Avoid
- Overcrowding the Pan: If your roasting dish is too small, the vegetables will steam instead of roast. Use a large, wide dish.
- Using Cold Stock: Adding ice-cold stock to the hot dish lowers the temperature and can affect cooking time. Use warm or room-temperature stock.
- Stirring After Adding Halloumi: Once the cheese is on top, do not stir. This allows it to form a perfect golden crust.
- Underseasoning: Season the vegetables well in the first roasting step, as this builds the foundational flavor for the entire dish.
Conclusion
This Butternut Squash & Halloumi Orzo Bake is the ultimate comfort food, masterfully combining sweet roasted vegetables, savory pesto, and salty, golden cheese in a single dish. Its straightforward method belies the complex, satisfying flavors it delivers, making it an ideal recipe for both weeknight dinners and casual entertaining. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly cooked, creamy orzo bake every single time. Give this recipe a try—it’s sure to become a cherished staple in your culinary repertoire.