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Butternut Squash and Halloumi Orzo Bake

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This Butternut Squash and Halloumi Orzo Bake is a delightful combination of sweet squash, salty halloumi, and creamy orzo, perfect for a cozy dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 300 g orzo pasta
  • 200 g halloumi cheese, sliced
  • 500 ml vegetable stock
  • 200 ml double cream
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • olive oil, for drizzling
  • salt and pepper, to taste
  • fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. 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.
  3. 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.
  4. In a large pan, heat some olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until soft.
  5. Add the minced garlic and sauté for 1 more minute until fragrant.
  6. 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.
  7. Transfer the mixture to a large baking dish. Arrange the slices of halloumi evenly on top of the mixture.
  8. Place the baking dish in the preheated oven and bake for 30 minutes until the halloumi is golden brown and crispy.
  9. 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

Find it online: https://sabinekocht.de/butternut-squash-and-halloumi-orzo-bake/