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Homemade Butternut Squash Bake Recipe

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★★★★★

4.6 from 103 reviews

This Homemade Butternut Squash Bake is an easy, one-pan vegetarian meal that combines sweet roasted butternut squash, tender orzo pasta, juicy cherry tomatoes, and creamy halloumi cheese topped with fragrant pesto. Perfect for busy weeknights or meal prep, it requires minimal knife skills and lets the oven do the work. The dish offers a comforting balance of flavors and textures with minimal cleanup.

Ingredients

Scale

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
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups dry orzo pasta
  • 3 cups vegetable broth
  • 1/2 lb cherry tomatoes

Topping

  • 2 tbsp pesto
  • 8 oz halloumi cheese, cubed (about 2 cm pieces)

Instructions

  1. Prepare and Roast the Vegetables: 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 with paprika, and season generously with sea salt and ground black pepper. Toss well to coat everything evenly. Spread the mixture in an even layer and roast uncovered for 30 minutes.
  2. Add Orzo, Tomatoes, Pesto, and Halloumi: Remove the roasting dish from the oven after 30 minutes. Add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto to the roasted vegetables. Mix thoroughly to submerge the pasta in the broth. Place the cubed halloumi cheese on top. Return the dish to the oven and bake uncovered for 15-25 minutes until halloumi is golden and the orzo is cooked through. Check doneness at 15 minutes and add a splash of water if it looks dry.
  3. Serve and Enjoy: Once the halloumi is golden and the orzo tender, remove the baking dish from the oven. Gently stir to distribute flavors evenly. Let cool for a few minutes before serving. Optionally garnish with fresh basil or parsley. Serve with a side salad or crusty bread for a perfect meal.

Notes

  • Use uniform 2 cm cubes of squash to ensure even cooking.
  • Gradually add liquid if the orzo seems dry during baking.
  • Add halloumi only during the final 15-20 minutes to avoid rubbery texture.
  • Season each layer and taste before the final bake to adjust seasoning.
  • Store leftovers covered in the fridge for up to 4 days; flavors improve after a day.
  • Freeze in portions for up to 3 months; halloumi texture may change slightly.
  • Reheat in oven at 350°F for 15-20 minutes or microwave on medium; add broth if dry.
  • Substitute butternut squash with sweet potato or acorn squash; orzo with similar small pasta or risotto rice (adjust liquid and time).
  • Substitute halloumi with feta or mozzarella, or use firm tofu for a vegan option.
  • Try sun-dried tomato paste or tapenade as an alternative to pesto.

Keywords: butternut squash bake, vegetarian dinner, one-pan meal, roasted vegetables, halloumi, orzo bake, easy weeknight dinner, cozy fall recipe, meal prep, Mediterranean vegetarian

Find it online: https://foodbylina.com/homemade-butternut-squash-bake-recipe/