Homemade Butternut Squash Bake Recipe
This Homemade Butternut Squash Bake features a comforting mix of roasted butternut squash, red onion, cherry tomatoes, and orzo pasta, topped with savory halloumi cheese and vibrant pesto. It's a delicious and hearty vegetarian dish perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Vegetables and Orzo
- 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
Topping
- 2 tbsp pesto
- 8 oz halloumi cheese, cubed (about 2 cm pieces)
Instructions
- Prepare the vegetables: Preheat your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash and red onion wedges with crushed garlic, olive oil, paprika, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the vegetables: Roast the seasoned vegetables in the preheated oven for about 25 minutes or until tender and slightly caramelized. Stir halfway through for even cooking.
- Cook the orzo: While the vegetables roast, bring the vegetable broth to a boil in a large saucepan. Add the dry orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain any excess broth if necessary.
- Combine ingredients: In a large baking dish, mix the roasted vegetables, cooked orzo, and cherry tomatoes. Stir gently to combine and season with additional salt and pepper if desired.
- Add the topping: Dollop pesto over the mixture in several spots for flavor distribution. Scatter cubed halloumi cheese evenly on top of the bake.
- Bake the assembled dish: Place the baking dish back in the oven and bake for an additional 15 minutes or until the halloumi is golden and slightly melted.
- Serve and enjoy: Remove from the oven, let it cool for a few minutes, then serve warm as a satisfying vegetarian main course.
Notes
- Substitute halloumi with feta cheese for a different but still delicious topping.
- You can use fresh or frozen butternut squash depending on availability.
- For a vegan option, replace halloumi with a plant-based cheese and use vegan pesto.
- Add some fresh herbs like thyme or rosemary to the vegetables before roasting for extra flavor.
- Ensure to not overcook the orzo; it should be just al dente to avoid mushiness in the bake.
