Description
A cozy and comforting dish blending butternut squash, halloumi cheese, and orzo pasta, perfect for family gatherings.
Ingredients
Scale
- 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, halved
- Sea salt and ground black pepper, to taste
- 2 tbsp pesto
- 8 oz halloumi cheese, cubed (about 2 cm pieces)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking dish, combine the red onion, butternut squash, and crushed garlic. Drizzle with olive oil and sprinkle paprika, sea salt, and pepper. Toss to coat.
- Add the dry orzo pasta and vegetable broth to the baking dish. Stir gently to combine.
- Scatter the halved cherry tomatoes over the top, followed by dollops of pesto.
- Fold in the cubed halloumi cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and the orzo is cooked.
- Let it cool for a few minutes before serving. Enjoy!
Notes
Feel free to adjust the ingredients and experiment with different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 25mg