Name: Homemade Butternut Squash Bake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
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)

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Introduction

This Homemade Butternut Squash Bake is a comforting and vibrant dish that combines roasted vegetables, creamy orzo, and salty halloumi cheese. Perfect for a cozy weeknight dinner, it’s easy to prepare and packed with flavor.

A white baking dish filled with a layered vegetable and cheese bake sits on a white marbled surface. The base layer is made of small, light golden orzo pasta mixed with herbs, topped with roasted orange chunks of butternut squash scattered evenly throughout. On top of this, there are several browned, square pieces of grilled halloumi cheese whose edges show a slightly crispy texture. Bright red roasted cherry tomatoes on their small green stems are arranged across the dish, along with slightly charred thin wedges of purple-red onion. Finishing touches include a sprinkling of chopped green herbs, adding a fresh look to the warm, inviting colors of the baked dish. 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
1 1/2 cups dry orzo pasta
3 cups vegetable broth
1/2 lb cherry tomatoes
Sea salt and ground black pepper, to taste
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 paprika, and season generously with sea salt and black pepper. Toss to coat evenly, then spread out in a single layer. Roast uncovered for 30 minutes.
Step 2: Remove the dish from the oven. Add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto to the roasted vegetables. Mix thoroughly to submerge the pasta in the broth. Arrange the cubed halloumi cheese on top. Return to the oven and bake uncovered for 15-25 minutes, until the halloumi is golden and the orzo is tender. Check at 15 minutes and add a splash of water if the dish looks dry.
Step 3: When cooked, remove from the oven and gently stir to combine flavors. Let the bake cool for a few minutes before serving. For an optional fresh touch, scatter chopped basil or parsley over the top.

Tips & Variations

Use good-quality pesto to add fresh, herby flavor that complements the roasted vegetables.
Swap halloumi for feta or mozzarella if you prefer a different cheese texture.
If you can’t find butternut squash, sweet potatoes make a great 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 if the bake seems dry. This dish is best enjoyed fresh but reheats well.

How to Serve

A close-up view of a white rectangular baking dish filled with a layered dish starting with a base of light golden roasted rice grains. On top, there are bright orange roasted butternut squash cubes scattered around, along with deep red roasted cherry tomatoes that have a slightly glossy texture. The dish is also dotted with charred golden-brown cubes of grilled halloumi cheese, some topped with green pesto dollops. Additionally, there are a few caramelized wedges of purple-roasted red onion placed on top, adding a rich color contrast. A silver spoon rests inside the dish on the right side, slightly under a wedge of onion. The dish is photographed 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 for this recipe?

Yes, frozen butternut squash works well and can save prep time. Just make sure to adjust roasting time if needed and drain any excess moisture before mixing with the orzo.

Is there a vegan option for this bake?

To make this dish vegan, omit the halloumi and replace pesto with a vegan version or homemade blend without cheese. Consider adding a sprinkle of toasted nuts for extra texture and protein.