Name: Homemade Butternut Squash Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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)

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 salt and pepper. Toss to coat evenly. Spread out in one layer and 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, ensuring the pasta is submerged. Arrange cubed halloumi on top. Return to the oven and bake uncovered for 15-25 minutes until the halloumi is golden and the orzo is cooked through. Check at 15 minutes, adding a splash of water if it seems dry.

Step 3: Once done, take the bake out of the oven and gently stir to combine the flavors. Allow to cool slightly before serving. Optionally, garnish with fresh basil or parsley for extra freshness.

Tips & Variations

Use frozen butternut squash cubes for quicker prep or fresh squash for a firmer texture.

Substitute sweet potato or acorn squash if butternut squash is unavailable.

If orzo is unavailable, small pasta shapes or risotto rice work as alternatives—adjust cooking time and liquid accordingly.

Replace halloumi with feta, mozzarella, or firm tofu for different textures or dietary preferences.

Use chicken stock if vegetable broth is not available; adjust seasoning as needed.

Try sun-dried tomato paste or fresh basil mixed with olive oil in place of pesto.

Make sure to cut squash into uniform 2 cm pieces to ensure even cooking.

Storage

Store leftovers in a covered container in the refrigerator for up to 4 days. The flavors improve after a day or two. Let cool completely before storing to prevent condensation. You can freeze portions for up to 3 months; texture of halloumi may change slightly after freezing. Reheat in a 350°F oven for 15-20 minutes or microwave on medium power, adding a splash of vegetable broth or water if it seems dry.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, fresh butternut squash works well but requires peeling, seeding, and cutting into 2 cm cubes to match cooking time. Frozen cubes are a great time-saver and cook faster with a more tender result.

When should I add the halloumi cheese during baking?

Add the halloumi during the last 15-20 minutes of baking so it gets golden and slightly crispy on the outside while remaining creamy inside. Adding it too early can make it rubbery.