Butternut Squash and Halloumi Orzo Bake
This Butternut Squash and Halloumi Orzo Bake is a delightful combination of sweet squash, salty halloumi, and creamy orzo, perfect for a cozy dinner. Enjoy the harmonious blend of flavors and textures in this easy-to-make dish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 200g halloumi cheese, sliced
- 300g orzo pasta
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500ml vegetable stock
- 200ml double cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Olive oil, for drizzling
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the squash: Toss the diced butternut squash pieces with olive oil, salt, and pepper in a bowl. Spread them evenly on a baking sheet. Roast the squash for about 25 minutes, until tender and lightly browned.
- Meanwhile, cook the orzo: Bring the vegetable stock to a boil in a large pot. Add the orzo and cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Drain and set aside.
- In a large pan, heat some olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until soft. Be careful not to burn the onion.
- Add the minced garlic and sauté for 1 more minute until fragrant. Ensure the garlic does not burn, as it will become bitter.
- Stir the roasted squash, cooked orzo, double cream, thyme, and paprika into the onion-garlic mixture. Mix everything well and season with salt and pepper.
- Transfer the mixture to a large baking dish. Arrange the slices of halloumi evenly on top of the mixture.
- Place the baking dish in the preheated oven and bake for 30 minutes until the halloumi is golden brown and crispy.
- Remove the baking dish from the oven and let it cool for about 10 minutes. Garnish the dish with freshly chopped parsley before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Make sure to roast the squash well before mixing it with the other ingredients to avoid a mushy texture. You can substitute halloumi with paneer for a vegetarian option, but the flavor and texture will vary. To make it vegan, replace halloumi with vegan cheese and double cream with a plant-based alternative like coconut milk.