Description
Butternut Squash & Halloumi Orzo Bake
Ingredients:
700 ml vegetable stock
250g cherry tomatoes
2 tbsp pesto
225g halloumi, cubed
Salt and pepper, to taste
1 red onion, cut into wedges
500g butternut squash (frozen or fresh)
3 garlic cloves, crushed
2 tsp olive oil
1 tsp paprika
300g dry orzo
Directions:
Preheat your oven to 200°C (400°F).
In a roasting dish, add the red onion wedges, butternut squash, and crushed garlic. Drizzle with olive oil, sprinkle with paprika, salt, and pepper, then toss to coat. Roast for 30 minutes.
Remove from the oven and add the orzo, vegetable stock, cherry tomatoes, and pesto. Stir to combine, then arrange the halloumi cubes on top.
Return to the oven and bake for an additional 15-25 minutes, or until the halloumi is golden and the orzo is cooked through.
Servings: 4
