Homemade Butternut Squash Bake
Discover the ultimate one-pan wonder with this vibrant Butternut Squash Bake, a delightful combination of roasted autumnal flavors and savory halloumi. Tender butternut squash and sweet cherry tomatoes mingle with al dente orzo pasta, all brought together in a rich vegetable broth infused with fragrant pesto. This hearty yet wholesome dish is perfect for a comforting weeknight meal or a casual gathering, promising minimal cleanup and maximum flavor.
Prep Time
20 minutes
Cook Time
45-55 minutes
Total Time
1 hour 5 minutes to 1 hour 15 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- An effortless one-pan meal with minimal cleanup, perfect for busy evenings.
- Combines sweet, savory, and tangy flavors for a truly satisfying experience.
- Packed with vibrant vegetables and protein-rich halloumi for a wholesome dinner.
- Highly customizable; easily adapt with your favorite seasonal vegetables or herbs.
- Offers a delightful textural contrast between tender squash, al dente orzo, and crispy halloumi.
Ingredients
- 1 medium red onion (approximately 150g), cut into thick wedges
- 450g (1 lb) butternut squash, peeled, deseeded, and cut into 2-3 cm (1-inch) cubes (fresh or frozen)
- 3 cloves garlic, crushed or minced
- 10ml (2 teaspoons) olive oil
- 5g (1 teaspoon) paprika
- 270g (1 1/2 cups) dry orzo pasta
- 720ml (3 cups) vegetable broth (low sodium preferred)
- 225g (1/2 lb) cherry tomatoes, halved
- Sea salt and freshly ground black pepper, to taste
- 30g (2 tablespoons) basil pesto (use a good quality one for best flavor)
- 225g (8 oz) halloumi cheese, patted dry and cut into 2 cm (3/4-inch) cubes
Instructions
- Preheat your oven to 200°C (400°F) fan, or 220°C (425°F) conventional, or Gas Mark 7. In a large, oven-safe roasting dish (ensure it's deep enough to hold all ingredients later), combine the red onion wedges, cubed butternut squash, and crushed garlic cloves. Drizzle generously with olive oil, then sprinkle over the paprika, and season with sea salt and freshly ground black pepper. Use your hands or a spoon to toss all the ingredients together thoroughly, ensuring the vegetables are well coated with the oil and seasonings. Spread them out in an even layer across the bottom of the dish for optimal roasting.
- Place the roasting dish into the preheated oven and roast uncovered for 30 minutes. This initial roast allows the butternut squash to soften and caramelize, developing a rich, sweet flavor base for the dish.
- After the initial 30 minutes of roasting, carefully remove the hot roasting dish from the oven. Add the dry orzo pasta, vegetable broth, and cherry tomatoes to the roasted vegetables. Stir everything together thoroughly, ensuring that the orzo pasta is completely submerged in the broth to cook properly. Incorporate the pesto at this stage, stirring it through the mixture to infuse the entire dish with its herbaceous notes. Finally, arrange the cubed halloumi cheese evenly on top of the mixture. Do not stir the halloumi in; it should sit on top to achieve a golden, crispy crust.
- Return the dish to the oven and continue to bake uncovered for another 15-25 minutes. During this time, the orzo will absorb the broth and cook through, and the halloumi will turn a beautiful golden-brown. Begin checking for doneness at the 15-minute mark; the orzo should be tender but still have a slight bite, and the halloumi should be beautifully colored. If the dish appears to be drying out too quickly, you can add a splash more vegetable broth or hot water to ensure the orzo cooks properly.
- Once the halloumi is golden and the orzo is tender, remove the dish from the oven. Give everything a gentle stir before serving to evenly distribute the rich flavors and creamy orzo throughout the roasted vegetables. Allow the dish to cool for a few minutes before plating, as it will be very hot. Serve this colorful, all-in-one bake straight from the oven for the best texture and taste. For an extra touch of freshness, scatter a little fresh basil or parsley over the top just before serving.
Tools You’ll Need
- Large oven-safe roasting dish (approximately 25×35 cm or 10×14 inches)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
Essential Success Tips
- Do not overcrowd your roasting dish in the first stage; ensure vegetables are in a single layer for proper caramelization. If your dish is too small, use two.
- Use a high-quality basil pesto. The flavor profile of your pesto will significantly impact the overall taste of the dish.
- Ensure the orzo is completely submerged in the broth before the second bake; this is crucial for even cooking.
- Keep an eye on the dish during the second baking phase. Oven temperatures can vary, and orzo cooking times differ by brand. If it looks dry, add a splash of hot water or broth.
- For extra flavor, consider adding a pinch of red pepper flakes with the paprika for a subtle kick.
Professional Cooking Secrets
- Toasting the orzo lightly in a dry pan for a few minutes before adding it to the dish can enhance its nutty flavor and slightly improve texture.
- To deepen the umami, consider adding a tablespoon of tomato paste when you add the broth and tomatoes.
- For a richer, creamier finish, stir in a tablespoon of mascarpone or cream cheese just before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Variations: Feel free to add other quick-cooking vegetables like bell peppers or zucchini alongside the cherry tomatoes in the second stage. For a non-vegetarian option, cooked chicken sausage slices could be added.
- Herb Finish: Fresh basil, parsley, or even a sprinkle of oregano can elevate the aroma and presentation when scattered on top just before serving.
Frequently Asked Questions
Can I prepare this dish ahead of time?
While best enjoyed fresh, you can prep the vegetables (chop squash and onion) a day in advance. Combine them with oil and seasonings just before roasting. The full bake is best assembled and cooked right before serving to ensure the orzo doesn't get mushy.
What if I don't have halloumi? Can I use another cheese?
Halloumi is unique for its high melting point and ability to brown without fully melting. Feta cheese can be used for a salty tang, but it will soften and crumble rather than become golden and chewy. For a similar texture, try paneer, though it has a milder flavor.
Is this dish suitable for meal prepping?
It can be, but the orzo might absorb more liquid and become softer upon reheating. To combat this, you might undercook the orzo slightly during the initial bake if you plan to reheat it. Add a splash of broth when reheating to restore moisture.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 25g, Fat: 25g, Carbs: 45g.
Allergy Information
Contains dairy (halloumi cheese, pesto can contain parmesan) and gluten (orzo pasta). For a gluten-free version, substitute orzo with a gluten-free pasta alternative or rice. Ensure pesto is dairy-free if needed, or make your own without cheese.
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