Description
Halloumi & Butternut Squash Orzo Bake
Ingredients :
1 red onion, peeled and cut into wedges
500 g butternut squash, prepared (frozen cubes if available)
3 garlic cloves, peeled and crushed
2 tsp olive oil
1 tsp paprika
300 g dry orzo
700 ml vegetable stock
250 g cherry tomatoes
2 tbsp pesto
225 g halloumi, cut into 2 cm cubes
Sea salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 200°C (400°F).
In a large roasting dish, add the red onion, butternut squash, and garlic. Drizzle with olive oil, sprinkle with paprika, salt, and pepper, then toss to coat. Roast uncovered for 30 minutes.
Remove the dish from the oven and add the orzo, vegetable stock, cherry tomatoes, and pesto. Stir to combine, then place the halloumi cubes on top.
Return to the oven and bake for an additional 15-25 minutes, uncovered, until the halloumi is golden and the orzo is tender. (Check at 15 minutes; add a splash of water if it’s drying out.)
Prep Time: 10 mins
Kcal: 400 per serving | Servings: 4
Step-by-Step Guide
1. Prep Vegetables: Preheat oven to 200°C. Place onion wedges, butternut squash cubes, and crushed garlic in a large roasting dish. Drizzle with oil, sprinkle with paprika, salt, and pepper. Toss until evenly coated.
2. Initial Roast: Roast the vegetable mixture, uncovered, for 30 minutes. This caramelizes the squash and onions, building a flavor base.
3. Add Orzo & Liquids: Carefully remove the hot dish. Add the dry orzo, vegetable stock, whole cherry tomatoes, and pesto. Stir thoroughly to combine, ensuring the orzo is submerged.
4. Top with Halloumi: Place the cubed halloumi evenly over the top. Do not stir it in.
5. Final Bake: Return to the oven for 15-25 minutes. The bake is ready when the halloumi is golden-brown and the orzo is tender. Check at 15 minutes; add a splash of water if the liquid is absorbed but the orzo isn’t cooked.
6. Rest and Serve: Let the bake sit for 5 minutes before serving. This allows the orzo to fully absorb any remaining liquid.
Serving Suggestions
This hearty bake is a complete meal but can be elevated with simple sides. Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a fresh contrast, top with a handful of arugula or chopped fresh herbs like basil or mint. A dollop of extra pesto or a drizzle of balsamic glaze on the plate adds a beautiful finish.
How-to Summary
Roast seasoned squash, onion, and garlic. Stir in orzo, stock, tomatoes, and pesto. Top with halloumi cubes and bake until golden and the orzo is tender. A simple, one-dish vegetarian meal perfect for weeknights.
Frequently Asked Questions
Can I use a different cheese? Halloumi is ideal for its high melting point, but for a melty alternative, try paneer or add mozzarella in the last 10 minutes.
Can I make this ahead? You can prep the roasted vegetables ahead. For best results, assemble and bake fresh, as the orzo can become mushy upon reheating.
My orzo is still hard, what happened? The stock may have absorbed too quickly. Next time, ensure the stock is hot when added. To salvage, add 100ml of boiling water and continue baking.
Is there a gluten-free option? Yes, substitute the orzo with a gluten-free pasta shape like rice pasta or quinoa pasta, adjusting liquid slightly as needed.
Can I add protein? Absolutely. Stir in a can of drained chickpeas with the orzo, or add cooked shredded chicken before the final bake.
Common Mistakes to Avoid
- Using Cold Stock: Adding cold stock lowers the dish temperature, extending cook time. Use hot or warm stock.
- Stirring in the Halloumi: Placing halloumi on top allows it to brown properly. Stirring it in will make it disappear.
- Overcooking the Final Bake: Check at 15 minutes to prevent dry, mushy orzo. The residual heat will continue cooking it.
- Cutting Squash Too Large: Ensure squash is in 2cm cubes for even roasting and quicker cooking.
Conclusion
This Halloumi & Butternut Squash Orzo Bake is the ultimate comforting one-pan wonder. It masterfully combines creamy, roasted vegetables with savory halloumi and tender pasta. By following the detailed steps and avoiding common pitfalls, you can consistently create a flavorful, satisfying meal that minimizes cleanup and maximizes taste. It’s a versatile recipe sure to become a regular in your dinner rotation.